Japanese Australian Fusion
4 duck breasts
2 Tbsp Yeo's Light Soy Sauce
2 Tbsp Yeo's Sesame Oil
1 Tbsp Squid brand fish sauce
1 Tbsp balsamic vinegar
1 Tbsp white sugar
1 Tbsp dijon mustard
1 long/thin sweet potato
700ml rice bran oil for frying
1/2 Tbsp Yeo's Sesame Oil
1/4 cup Valcom Sliced Water Chestnuts
1/4 cup kimchi
1/4 cup Japanese mayonnaise
1 Tbsp pickled ginger
1 Tbsp minced shallots
12 purple shallots, peeled
1/4 cup ghee
1 Tbsp Moscato vinegar glaze
1 Tbsp Yeo's Light Soy Sauce
1-2 bunches fresh asparagus
Black sesame seeds
Marinade duck 1-2 days prior.
Combine the soy sauce, sesame oil, fish sauce, balsamic vinegar, sugar and mustard.
Add to a large snaplock bag along with the duck. Seal and refrigerate.
Heat oil in a pot on medium-high. Peel sweet potato then use the peeler to shave into thin ribbons. Fry in oil until crispy and golden. Set aside to drain on a wire rack.
Process the sesame oil, water chestnuts, kimchi, mayo and ginger in a blender until smooth
Heat ghee in a pan on medium. Add shallots, turning every 5 minutes until they start to colour.
Gently stir through muscato glaze and soy sauce and reduce heat.
Continue turning every 5 minutes until the shallots caramelise and turn a rich golden brown colour. Remove and set aside.
*Duck Part II*
Remove duck from fridge 20 minutes before cooking.
Heat flat plate of BBQ on high.
Use paper towel to pat dry the skin and then use a sharp knife to score the skin, being careful not to cut into the meat.
Place duck on BBQ, skin side down for 4-5 minutes, occasionally moving them around to prevent sticking, until the skin begins to brown.
Turn over for 10-12 minutes, keeping them moving, until cooked to medium-rare. Turn again to sear skin for an additional minute. Remove and leave to rest for 10 minutes before serving.
Blanch asparagus in boiling water until it turns bright green. Plunge into cool water briefly.
Serve over four plates with a pinch of black sesame seeds
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