Grilled duck with burnt soy and rhubarb ginger pickle
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Ingredients
Fresh Meat
Oils & Vinegars
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2 tbsp of unroasted sesame oil
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290g of rice vinegar
Fruit & Vegetables
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200g of shungiku greens, or watercress, mustard greens and/or long leaf spinach
Store Cupboard
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75g of sugar
Beverages
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200g of mirin
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100ml of water