Tender sous vide mallard breast delicately served over sushi rice and topped with ginger-wasabi drizzle
First issues first: we aren’t advocating for consuming your subsequent mallard uncooked. As a substitute, this recipe is a few distinctive presentation of tender duck breast. Certain, you would make a easy bowl of rice, put a carved duck breast on it, and drizzle the wasabi-ginger sauce overtop. However duck sushi sounds cooler and affords a little bit of an consuming expertise for this scrumptious appetizer. This dish options completely cooked slices of mallard breast served on prime of sushi rice, much like nigiri, besides the meat is cooked sous vide and completed with a reverse sear.
Sure, different waterfowl could also be used on this recipe. The principle enchantment of this dish lies in its presentation, and the steps listed right here will assist you make that occur.
Sealing with herbs, candy citrus, and a little bit of wine, then cooking low-and-slow in a sous vide tub and following it with a reverse sear has grow to be my favourite solution to put together duck breasts. The 2 hours at 105 F ends in a young, velvety texture, whereas the reverse sear makes for the right crust and mouthfeel whereas consuming. Take into account that there should be shot current within the meat. Slicing it skinny helps to search out these previous few pellets, however nonetheless keep in mind to chew rigorously and remind anybody you’re serving to do the identical.
Duck Sushi with Ginger-Wasabi Drizzle
A singular presentation of sous vide duck breast with loads of umami
For the ginger-wasabi drizzle
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Evenly salt and pepper either side 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.
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Sous vide the sealed duck breasts at 105 F for two hours.
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Whereas the duck cooks, make the sushi rice based on the directions on the packaging. Make sure that to not undercook the sushi rice.
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Make the ginger-wasabi drizzle. Mix wasabi paste, ginger, and ginger liquids totally. If the feel is simply too pasty, add a bit extra liquid from the pink ginger jar. Set the drizzle apart till you might be able to serve.
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Earlier than eradicating the duck breasts from the sous vide, warmth a skinny 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 yet another minute on the opposite aspect.Tip: It helps so as to add a grill weight atop the breasts when searing. Duck breasts are likely to plump up and never absolutely contact the warmth floor.
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Pull breasts from the skillet and frivolously tent them with aluminum foil. Permit them to relaxation for five minutes earlier than carving.
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Make the sushi. It could assist to frivolously oil your palms. You wish to kind ovals of sushi rice roughly the scale of a 2 ⅔-inch shotshell however just a little thicker than a 12-gauge’s circumference. Set them on a plate.
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Carve the duck breasts thinly and diagonally and place the slices atop the shaped sushi rice. Serve instantly with ginger-wasabi drizzle on the aspect. You may as well put out soy sauce for dipping. Coarse sea salt provides a pleasant crunch and enhances taste when frivolously sprinkled over the lower duck. Sliced scallions and toasted sesame seeds are additionally nice non-obligatory garnishes.
Energy: 481kcalCarbohydrates: 74gProtein: 28gFats: 6gSaturated Fats: 2gPolyunsaturated Fats: 1gMonounsaturated Fats: 2gLdl cholesterol: 87mgSodium: 445mgPotassium: 910mgFiber: 5gSugar: 12gVitamin A: 102IUVitamin C: 20mgCalcium: 56mgIron: 7mg
