Duck “Sushi” with Yakumi Condiments | Makes 12 pieces
1 duck breast, trimmed
Shichimi spice powder
Salt and pepper
2 medium Peruvian yellow potatoes, peeled
Duck fat for frying potatoes (at least 1 cup/200 g )
2 tsp. grated wasabi root
1 tbsp. Honey Soy Reduction
2 tsp. thinly sliced scallion
2 tsp. grated ginger
2 tsp. Momiji Oroshi
1.Score the fat side of the duck breast in a crosshatch pattern, cutting about halfway through the fat. Season both sides with shichimi spice powder, salt and pepper. Heat a sauté pan and put in the duck breast, fat side down. Cook slowly on medium-low heat to render some of the fatand achieve a nice golden color. Turn and cook the other side briefly. Remove the duck breast from the pan and allow to rest.
2. Cut the potatoes into 12 lozenges about 1 ? in. (3.75 cm) long by ? in. (1.25 cm) thick. Rinse and blot dry.
3.Heat the duck fat to 280 °F (140 °C) in a deep saucepan and fry thepotatoes in small batches until soft, about 5 minutes. They should bepale but cooked through. Allow them to rest and cool at least 30 minutes as this will help to get rid of a lot of steam, resulting in acrispier potato. Heat the duck fat to 360 °F (180 °C) and refry the potatoes until golden and crisp.
4. Thinly slice the duck breast and place on a paper-lined plate.
5.Dot each potato lozenge with wasabi and place the duck slice on top. Brush with the Honey Soy Reduction and top with a pinch of Momiji Oroshi, ginger and scallion.
Honey Soy Reduction | Makes Scant 1 Cup (210 ml)
1/2 cup (120 ml) soy sauce
1/2 cup (120 ml) Acacia or chestnut honey
1 tsp. kudzu starch
1. In a saucepan, bring the soy sauce to a gentle simmer. While stirring, add the kudzu starch to thicken. Set aside.
2.Place the honey in another saucepan and heat until warm, then pour into the pan of soy sauce. Place over low heat and simmer gently for 8 minutes, stirring from time to time.
Peela daikon. Grate and lightly drain in a fine-mesh sieve. For every tablespoon of grated daikon, mix in 1/2 teaspoon of red chili paste.