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