Ingredients
- 2 duck breasts, fillets removed
- 25g Aji Amarillo paste or powder
- 300g white miso
- 75g sake
- 1 lime, zested and juiced
- 50ml ginger juice
- 2 tbsp dried marjoram
- 1 Hoba leaf
For the salad:
- 1 daikon, cut into thin slices
- 15 -20 cucumber pearls (made with a tiny melon baller)
- 2 large pinches sea salt
- 125ml rice vinegar
To serve:
- Micro leaves (optional)
- Fresh marjoram leaves (optional)
Method
Score the duck breast skin.
Place the Aji Amarillo, marjoram, miso, ginger juice, sake, lime zest and juice into a bowl and whisk together.
Coat the duck in the marinade and allow to cure for a minimum of 4 hours.
Preheat the oven to 220C.
Pan fry the duck breast skin side down on a medium heat and allow the skin to render the fat out. Flip and seal the meat side then place in the oven for 8 minutes.
Remove and allow to rest for 3 minutes.
To serve:
Place the daikon and cucumber balls into a bowl containing the rice vinegar and salt for a couple of minutes.
Garnish the duck with pickled daikon, pickled cucumber, micro leaves and fresh marjoram then serve
.
Ingredients
- 2 duck breasts, fillets removed
- 25g Aji Amarillo paste or powder
- 300g white miso
- 75g sake
- 1 lime, zested and juiced
- 50ml ginger juice
- 2 tbsp dried marjoram
- 1 Hoba leaf
For the salad:
- 1 daikon, cut into thin slices
- 15 -20 cucumber pearls (made with a tiny melon baller)
- 2 large pinches sea salt
- 125ml rice vinegar
To serve:
- Micro leaves (optional)
- Fresh marjoram leaves (optional)
Method
Score the duck breast skin.
Place the Aji Amarillo, marjoram, miso, ginger juice, sake, lime zest and juice into a bowl and whisk together.
Coat the duck in the marinade and allow to cure for a minimum of 4 hours.
Preheat the oven to 220C.
Pan fry the duck breast skin side down on a medium heat and allow the skin to render the fat out. Flip and seal the meat side then place in the oven for 8 minutes.
Remove and allow to rest for 3 minutes.
To serve:
Place the daikon and cucumber balls into a bowl containing the rice vinegar and salt for a couple of minutes.
Garnish the duck with pickled daikon, pickled cucumber, micro leaves and fresh marjoram then serve
.
