Duck Sushi with Ginger-Wasabi Drizzle
Tender sous vide mallard breast delicately served over sushi rice and topped with ginger-wasabi drizzle
First things first: we aren’t advocating for eating your next mallard raw. Instead, this recipe is about a unique presentation of tender duck breast. Sure, you could make a simple bowl of rice, put a carved duck breast on it, and drizzle the wasabi-ginger sauce overtop. But duck sushi sounds cooler and offers a bit of an eating experience for this delicious appetizer. This dish features perfectly cooked slices of mallard breast served on top of sushi rice, similar to nigiri, except the meat is cooked sous vide and finished with a reverse sear.
Yes, other waterfowl may be used in this recipe. The main appeal of this dish lies in its presentation, and the steps listed here will help you make that happen.
Sealing with herbs, sweet citrus, and a bit of wine, then cooking low-and-slow in a sous vide bath and following it with a reverse sear has become my favorite way to prepare duck breasts. The two hours at 105 F results in a tender, velvety texture, while the reverse sear makes for the perfect crust and mouthfeel while eating. Keep in mind that there may still be shot present in the meat. Slicing it thin helps to find those last few pellets, but still remember to chew carefully and remind anyone you’re serving to do the same.
