Duck Sushi with Ginger-Wasabi Drizzle
A unique presentation of sous vide duck breast with plenty of umami
Equipment
Ingredients
- 2 mallard breasts skin on if possible
- 2 tbsp garlic freshly minced
- 4 oz ginger freshly smashed
- 2 sprigs rosemary
- 2 sprigs thyme
- ½ Honeycrisp apple thinly sliced
- 2 tbsp mirin
- ¼ tsp sesame oil
- ¼ cup chardonnay wine
- Peanut oil
- Kosher salt
- Black pepper freshly cracked
- Soy sauce for dipping
For the rice
- 1 cup sushi rice
- 1¼ cup cold water
- ¼ cup rice vinegar
- 2 tbsp granulated sugar
- ½ tsp kosher salt
For the ginger-wasabi drizzle
- 1½ oz wasabi paste
- 11½ oz pickled ginger
- ¼ cup liquid from the pickled ginger
Instructions
- Lightly salt and pepper both sides of the duck breasts. Seal them with freshly minced garlic, freshly smashed ginger, rosemary, thyme, apple slices, and chardonnay wine in a vacuum-sealed sous vide bag.
- Sous vide the sealed duck breasts at 105 F for 2 hours.
- While the duck cooks, make the sushi rice according to the instructions on the packaging. Make sure not to undercook the sushi rice.
- Make the ginger-wasabi drizzle. Blend wasabi paste, ginger, and ginger liquids thoroughly. If the texture is too pasty, add a bit more liquid from the pink ginger jar. Set the drizzle aside until you are ready to serve.
- Before removing the duck breasts from the sous vide, heat a thin layer of peanut oil in a skillet to 500 F. Upon opening the sealed duck breasts, pat the breasts dry. Then sear them skin-side-down for one minute, flip, and sear for one more minute on the other side.Tip: It helps to add a grill weight atop the breasts when searing. Duck breasts tend to plump up and not fully contact the heat surface.
- Pull breasts from the skillet and lightly tent them with aluminum foil. Allow them to rest for 5 minutes before carving.
- Make the sushi. It may help to lightly oil your hands. You want to form ovals of sushi rice approximately the size of a 2 ⅔-inch shotshell but a little thicker than a 12-gauge’s circumference. Set them on a plate.
- Carve the duck breasts thinly and diagonally and place the slices atop the formed sushi rice. Serve immediately with ginger-wasabi drizzle on the side. You can also put out soy sauce for dipping. Coarse sea salt adds a nice crunch and enhances flavor when lightly sprinkled over the cut duck. Sliced scallions and toasted sesame seeds are also great optional garnishes.
Nutrition
Calories: 481kcalCarbohydrates: 74gProtein: 28gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 87mgSodium: 445mgPotassium: 910mgFiber: 5gSugar: 12gVitamin A: 102IUVitamin C: 20mgCalcium: 56mgIron: 7mg
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