Recipes > Main Dish > Duck Sushi with Duck Chicharrones, Citrus Gastrique and Asian Caviar

Duck Sushi with Duck Chicharrones, Citrus Gastrique and Asian Caviar

Name: Duck Sushi with Duck Chicharrones, Citrus Gastrique and Asian Caviar
Total time: 60 min
Cuisine: Asia
Ingredients: 1 cup Sushi Rice, rinsed; 1 1/2 cups Water; 1 tsp Rice Vinegar; 1 tsp Sugar; Pinch of Salt; 2 Maple Leaf Farms Boneless Duck Breasts; Salt, as needed; Pepper, as needed; 2 Tbsp Vegetable Oil; Juice of 1 Orange; Juice of 1 Lemon; Equal part of Sugar; Pinch of Salt; Pinch of Red Pepper Flakes; 1/2 cup Soy Sauce; 1 tsp Sesame Oil; 1 tsp Rice Vinegar; 1/2 tsp Agar Agar; 2 cups Vegetable Oil

Student Finalist 2015 Chef Recipe Contest, Juliana Rezende, Le Cordon Bleu, Los Angeles, CA

Ingredients

Sushi Rice

1 cup Sushi Rice, rinsed
1 1/2 cups Water
1 tsp Rice Vinegar
1 tsp Sugar
Pinch of Salt

Chicharrones and Duck Breast

2 Maple Leaf Farms Boneless Duck Breasts
Salt, as needed
Pepper, as needed
2 Tbsp Vegetable Oil

Citrus Gastrique

Juice of 1 Orange
Juice of 1 Lemon
Equal part of Sugar
Pinch of Salt
Pinch of Red Pepper Flakes

Asian Caviar

1/2 cup Soy Sauce
1 tsp Sesame Oil
1 tsp Rice Vinegar
1/2 tsp Agar Agar
2 cups Vegetable Oil

Directions

Sushi Rice

1
Bring water to a boil, add the rice and let cook covered (about 15 to 20 minutes).
2
Transfer the rice to a bowl (not metal). Make a mixture with rice vinegar, sugar and salt and mix with the rice.
3
Let rest for a few minutes and make squares with a square shaper.

Chicharrones

1
Remove the duck breast skin carefully to not damage the flesh.
2
Make chicharrons with the duck skin, putting it in a tray over parchment paper. Cover with another layer of parchment paper and place a weight over it to maintain a straight shape.
3
Roast at 300 degrees until golden brown.
4
Let cool down and crunch with a knife. Use it on the 4 sides of square sushi rice and spread some over the sushi when it is ready.

Duck Breast

1
Clean the duck breast, removing all the fat and silver skin.
2
Season with salt and pepper.
3
Heat the oil in a skillet and sear the duck breast. Cook until medium-rare, 3-4 minutes on each side. Let rest for 5 minutes before slicing for the sushi.
4
Cut thin slices (1/4 inch) on a bias. Lay slices carefully over the square rice.

Citrus Gastrique

1
Melt the sugar in a pan until it becomes a pale color.
2
Add the juices and let cook until mixture reaches a light syrup consistency.
3
Add salt and pepper. Spread 1 spoon on the side of the sushi. Use some orange supremes as a garnish.

Asian Caviar

1
Put the vegetable oil in a bowl and let it cool down in the freezer.
2
Mix the 1/2 cup Soy Sauce, 1 tsp Sesame Oil, 1 tsp Rice Vinegar and 1/2 tsp Agar Agar
at room temperature and bring to a boil for 30 seconds.
3
Put the hot liquid in a squeeze bottle and start dropping little bubbles in the cold oil to make the caviar. Drain caviar from the oil and serve over the duck.

Plating

1
Spread some citrus gastrique sauce over the plate and place the sushi pieces.
2
Put a few drops of Asian caviar over each sushi and sprinkle some crunched chicherones over the plate and the sushi.
3
Finish garnishing with orange supremes.