Preview

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.

Note

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 servings

Duck

300 Gr

Duck magret

4 Unit(s)

Skewer sticks

Sauce

2 Clove(s)

Garlic

50 Gr

French shallot

50 Ml

Soy sauce

50 Ml

Hoisin sauce

25 Ml

Honey

25 Ml

Rice vinegar

Garnish

150 Gr

Bok choy

150 Gr

Edamame (soybeans)

1 Unit(s)

Green onion

1 Tsp

Furikake

1 Dash

Roasted sesame oil

Vegetable oil

Peking duck with umami, edemame and bok choi with Furikake |

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.

Cooking schedule

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