Teriyaki Glazed Duck Breast, Sesame Fondant Sweet Potato, Burnt Spring Onion Emulsion by Mervyn Desir, Whitbread
Teriyaki Glazed Duck Breast, Sesame Fondant Sweet Potato, Burnt Spring Onion Emulsion by Mervyn Desir, Whitbread
Founded in 1804, Mizkan’s origins were closely connected to sake production. The company developed vinegar from sake lees; a by-product of the sake brewing process, at a time when nigiri sushi was booming in Edo, modern-day Tokyo.
That heritage continued to underpin Mizkan’s focus on authentic Japanese ingredients and Japanese-inspired flavours. The company’s presentation highlighted its considerable presence in Japan, where it described itself as number one in both retail and foodservice.
Ingredients
Serves 5
Duck
• 5 duck breasts
• 200ml Mizkan Teriyaki Sauce
Sesame Fondant Sweet Potato
• 3 large sweet potatoes
• 100g butter
• 200ml vegetable stock
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds
Burnt Spring Onion Emulsion
• 2 bunches spring onions
• 100ml vegetable oil
• 50g mayonnaise
• 1 tsp rice vinegar
• Pinch salt
Pickled Side Salad
• ½ watermelon (approx 2kg)
• 2 cucumber
• 2 small red onion
• 200ml Mizkan Pickling Liquid
• Coriander/Cress
• 1 tsp sesame seeds
Method
1. Start with the side salad. Cut watermelon into neat cubes or batons, shave cucumber into ribbons, thinly slice the red onion and combine all ingredients in a bowl.
2. Cover with the Mizkan Pickling Liquid and set aside for at least 30 minutes.
3. Then, peel sweet potatoes and cut into 5 equal cylinders or soap bars.
4. Colour both ends in a hot pan with a little oil.
5. Add butter and vegetable stock. Then. cover with parchment and cook until tender.
6. Reduce remaining liquid until glazed.
7. Roll one side of each fondant through toasted black and white sesame seeds.
8. To make the emulsion, char spring onions in a dry pan until blackened.
9. Blend with vegetable oil until smooth and pass through a fine sieve.
10. Whisk 3 tbsp of the spring onion oil into the mayonnaise.
11. Add rice vinegar and a pinch of salt.
12. Transfer to a piping bottle.
13. Score the duck skin lightly.
14. Place skin-side down in a cold frying pan. Gradually render the fat over medium heat until the skin is golden and crisp.
15. Turn and cook for a further 2-3 minutes.
16. Add Mizkan Teriyaki Sauce and glaze repeatedly until glossy.
17. Rest for 5 minutes.
18. Slice each breast lengthways and serve.
