Competition Entry

BBQ Duck with Caramelised Shallots and Kimchi Mayo

By Melinda Savage
BBQ Duck with Caramelised Shallots and Kimchi Mayo
0 vote

Japanese Australian Fusion

Serves 4

Cuisine :

Japanese

Ingredients :

*Duck*
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

*Sweet potato*
1 long/thin sweet potato
700ml rice bran oil for frying

*Kimchi mayo*
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

*Shallots*
12 purple shallots, peeled
1/4 cup ghee
1 Tbsp Moscato vinegar glaze
1 Tbsp Yeo's Light Soy Sauce

*To serve*
1-2 bunches fresh asparagus
Black sesame seeds

Cooking Steps :

*Duck*
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.


*Sweet potato*
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.


*Kimchi Mayo*
Process the sesame oil, water chestnuts, kimchi, mayo and ginger in a blender until smooth


*Shallots*
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.

Asparagus:
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

CNY 2016 WINNERS

Kate Brodhurst

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Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

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Sally-Ann Haw

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