Gastronomixs

Duck confit sushi

Duck confit sushi

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Ingredients

1

 

duck leg confit

400

g

sushi rice, cooked

140

ml

orange juice

50

g

hoisin sauce

5

ml

miso

Preparation method

  • Cook the duck on low heat, skin side down, until it becomes crispy.
  • Reduce the orange juice until about a quarter of the liquid remains and mix with the hoisin sauce and miso.
  • Remove the meat from the bone and mix with the sauce.
  • Place a circular thin layer of sushi rice on a sheet of cling film. Use a little water to moisten your hands so that the rice won't stick.
  • Arrange the duck meat mixture on top, fold closed, and roll up tightly so that the rice completely envelops the duck.
  • Serve steamed hot or cold.

Serving suggestions

  • As part of a Japanese salad with daikon and plums.
  • As part of a Japanese-inspired main course with duck.

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