Grilled duck with burnt soy and rhubarb ginger pickle
by Shuko Oda
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Ingredients
Fresh Meat
2 duck breasts
Oils & Vinegars
2 tbsp of unroasted sesame oil
70g of rice vinegar
220g of rice vinegar
Fruit & Vegetables
200g of shungiku greens, or watercress, mustard greens and/or long leaf spinach
300g of rhubarb, finely sliced on an angle
Store Cupboard
200g of soy sauce
40g of honey
75g of sugar
15g of salt
5g of soy sauce
Beverages
200g of mirin
100ml of water
Spices & Dried Herbs
70g of ginger, finely sliced into discs
Speciality Ingredients
5g of kombu