Duck with umeboshi

Duck with umeboshi

From
Izakaya
Makes
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
2 tablespoons umeboshi paste
2 tablespoons sake
1 tablespoon caster sugar
220g boneless duck breast, cut into 3 cm pieces
4 bamboo skewers, soaked in water for 30 minutes
1 spring onion, thinly sliced on the diagonal, green part only

Method

  1. Combine the umeboshi paste, sake and sugar in a bowl. Add the duck and stir to coat. Cover with plastic wrap and place in the fridge to marinate for 2 hours.
  2. Preheat the griller to medium–high. Thread the duck onto the skewers, reserving the marinade.
  3. Place the duck flesh-side up on a baking tray and grill for 4 minutes. Turn and brush with the reserved marinade, then grill for a further 4 minutes, or until the skin is crisp.
  4. Transfer to a serving plate and scatter with the spring onion to serve.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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