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Peking duck with umami, edemame and bok choi with furikake |
Duck
Duck breast satay served with a sweet and salty sauce, vegetables cooked in sesame oil and enhanced with Furikake.
The sauce is very tasty, you will love it, it can be served with another meat than duck so you can use it in another dish.
Ingredients
Recipe for 4 servingsDuck
Sauce
Garnish
- Vegetable oil
Preparation time: 45 min
-
Preparation
Pare and slice the duck breast lengthwise, then knit the slices onto your skewers.
Chop the garlic and chop the shallot.
Clean the bok choi, then chop them.
Chop the green onion finely.
-
Sauce
In a small saucepan, sweat the garlic with the shallot in a little vegetable oil.
Add all the other ingredients and simmer for 10 minutes over low heat.
Mix the sauce and keep warm.
-
Vegetables
Preheat a frying pan with sesame oil and sauté the vegetables quickly.
Remove from the heat, add the Furikake and adjust the seasoning.
-
Preheat a grill pan or your barbecue.
Lightly oil the duck and cook for 1 minute on each side.
Serve immediately.
-
On the plate
Place the vegetables on the bottom of your plates, then the duck skewers and finish with the sauce.
Sprinkle with a little furikake and serve immediately.
The sauce is very tasty, you will love it, it can be served with another meat than duck so you can use it in another dish.
Class with similar recipe
CUISINE DU MONDE
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- Tuna sashimi with ginger-soy sauce and green onion |
- Seasonal vegetable tempura, Ponzu sauce |
- Peking duck with umami, edemame and bok choi with Furikake |
- Grilled octopus, sesame mushrooms, miso broth, garlic oil and chives |
- Matcha tea, white chocolate and almond cookies |
CUISINE DU MONDE
IZAKAYA: Journey to the land of the rising sun, Japan !
- Tuna sashimi with ginger-soy sauce and green onion |
- Seasonal vegetable tempura, Ponzu sauce |
- Peking duck with umami, edemame and bok choi with Furikake |
- Grilled octopus, sesame mushrooms, miso broth, garlic oil and chives |
- Matcha tea, white chocolate and almond cookies |
CUISINE DU MONDE
IZAKAYA: Journey to the land of the rising sun, Japan !
- Tuna sashimi with ginger-soy sauce and green onion |
- Seasonal vegetable tempura, Ponzu sauce |
- Peking duck with umami, edemame and bok choi with Furikake |
- Grilled octopus, sesame mushrooms, miso broth, garlic oil and chives |
- Matcha tea, white chocolate and almond cookies |
CUISINE DU MONDE
IZAKAYA: Journey to the land of the rising sun, Japan !
- Tuna sashimi with ginger-soy sauce and green onion |
- Seasonal vegetable tempura, Ponzu sauce |
- Peking duck with umami, edemame and bok choi with Furikake |
- Grilled octopus, sesame mushrooms, miso broth, garlic oil and chives |
- Matcha tea, white chocolate and almond cookies |
CUISINE DU MONDE
IZAKAYA: Journey to the land of the rising sun, Japan !
- Tuna sashimi with ginger-soy sauce and green onion |
- Seasonal vegetable tempura, Ponzu sauce |
- Peking duck with umami, edemame and bok choi with Furikake |
- Grilled octopus, sesame mushrooms, miso broth, garlic oil and chives |
- Matcha tea, white chocolate and almond cookies |
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