Teriyaki Duck with Asparagus Pickles

• servings: SERVES 4 AS ONE OF 4-5 R

Ingredients

4 spring onions (scallions), plus extra for garnish

4 duck legs

3½ tosp light olive oil

2 cloves of garlic, finely sliced

5cm (in.) piece of fresh ginger, peeled and finely sliced

300ml (1¼ cups) sake

1 red chilli

100ml (scant ½cup) soy sauce

100ml (scant ½ cup) mirin

2 top caster (superfine) sugar

4 star anise

2 tosp potato flour

1 tosp mixed sesame seeds vegetable oil

Sake-Mirin Spray (page 23)

FOR THE ASPARAGUS PICKLES

2 asparagus spears, trimmed and cut into 3cm (1 ¼in.) pieces on the

diagonal

2 spring onions (scallions), trimmed and cut into 3cm (1 ¼in.) pieces on

the diagonal

½ fresh jalapeño chilli, deseeded and

finely sliced

1 tsp soy sauce

1 tsp liquid kombu dashi

1 tsp honey

Directions

Preheat the oven to 160°C (325°F/Gas mark 3). Trim and clean the spring orios (scallions), then cut each into three pieces. Cut the duck legs into two pies he and leg, then cut 2-3 slits into each piece.

Heat the olive oil in a roasting tin. Add the garlic, ginger and spring onions (scalions), cook for a few minutes, then add the duck, skin side down Pesthe duck into the pan with a spatula while it takes on colour and the skin crisps up. then turn over to brown the flesh side of the duck.

Pour in the sake and leave to cook for a few minutestor the alcohal to erporate

Cut the chilli straight down the middle and add to the tin, then add the say min and star anise to the mix and leave to infuse over the heat for a few minutes.

Cover with foil and slow cook in the oven for 1 hour and 20 minutes.

Pour in the sake and leave to cok for l tend ad tet to the sio to erapnas Culthe chill straight down the middle nue over the he than a t eyes

Cover with foll and slow cook in the oven for hour and 20 minutes, For the pickles, combine the soy, liquid kormbu dashl and honey in a bowl ada the asparagus, spring onions and jalapeno, ensuring all are well dresed in the pickling liquid. Place the plckles in a zip-lock bag, roll the bag into a cylinder and press out the air, then leave to pickle in the fridge for 1 hour.

Start the robata grill (page 12). Remove the duck pieces and set aside, then strain the poaching liquid into a saucepan through a sieve. With a small sieve, skim the surface of the liquid, then reheat and thicken with potato flour diluted in a little cold water, until you have a smooth, silky sauce. Pour into a bowl ready for basting the duck while grilling.

When the coals are ready, place a wire rack over the top, brush both rack and duck with oil and start grilling. Turn and move them regularly to ensure they cook through, and spray intermittently with the sake-mirin spray to control the flames and keep the meat moist.

nd When the duck is ready, place in a mixing bowl, pour over the sauce and toss will.

Place on a serving dish, sprinkle with sesame seeds and chopped spring onions.

Serve with the pickles and Japanese Slaw with Yuzu Vinaigrette (page 178).