Serves 4
For the duck breast:
- 4 free range duck breasts
- Salt and pepper
Heat a large frying pan to a medium high heat. Lightly season the duck breasts with salt and pepper, and place in the dry pan skin side down. Cook until the blood starts coming out the the top of the breasts, then gently sear on the flesh side. Allow to rest, then cut into two to create two long pieces.
For the aubergine:
- 1 small aubergine (350g)
- 8ml mirin
- 25g sugar
- 165g miso
- 1 egg yolk
- ½ tbsp tahini
- ½ tsp sesame oil
Steam the aubergine for 18 mins. Allow to cool a little, and then cut into 2 lengthways. Let it drain on kitchen paper, to get rid of some moisture.
Place the mirin and sugar in a small pan, and dissolve over a low heat. Remove from the heat and then combine with the miso. Allow this mix to cool a little, and then add the remaining ingredients. Mix well. Pre heat the oven to 110 deg cel. Create a 5mm layer on each side of the aubergine (cut half). Place on a tray and bake in the oven for 30 minutes. Using a knife dipped in water, cut the aubergine into desired shape.
For the seaweed salad:
- 10g dried seaweed (soaked according to instructions, and dried on kitchen paper)
- 50g carrot julienne
- 50g sliced white cabbage
- ½ diced red chilli
- 1 tbsp miso
- 20g soy
- 20g mirin
- 20g rice vinegar
- 10g lime juice
- 10g grapefruit juice
- 1 tbsp sesame seeds
- Pinch of salt
In a bowl combine and mix the miso, soy, mirin, rice vinegar, both juices, and the salt. Toast the sesame seeds, and then add to the bowl. Use this mix to dress the cabbage, seaweed, chilli and carrot, just before serving.
For the crispy rice:
- 150g sushi rice
- 120ml rice vinegar
- 3 tbsp sugar
- 1 tbsp salt
- Rice flour
- Vegetable oil
- Togarashi
Wash the rice in a sieve for around 5 minutes, gently moving the rice around, until the water runs clear. Place in a pan and add 180 ml water. Leave for 30 minutes to 1hr. Then bring this to the boil, put a lid on, reduce heat and simmer for 8-9 minutes. Turn the heat off and leave to stand for a further 5 mins, without removing the lid.
Combine the rice vinegar, sugar and salt, and place over a low heat until the sugar and salt have dissolved. Leave to cool.
Pour the rice seasoning over the rice and carefully mix. Set the rice in a tray lined with cling film, chill. When cold, cut into large cubes and lightly coat in rice flour. Fill a medium sized saucepan 1/3 full with vegetable oil, and heat to 190 deg cel. In batches, fry the rice until golden brown, drain on kitchen paper and season with togarashi.
For the tamarind sauce:
- 50g tamarind paste
- 300ml honey
- 350 ml chicken stock
Place the honey in a medium size sauce pan, place on a low heat. Reduce the honey by about 1/3, but keep a close eye on it. Add the jus and the tamarind. Check the flavour, and add more tamarind if necessary.
Asian crispy fried onions.
