A tale of a sweet duck that flew in to my kitchen on the right moment!
I’m very fund of yakitori flavouring, you don’t need a lot of spices, it’s easy to make and yet the result is mouthwatering!
As for my choice to use a duck fillet, again it’s all about the tender red meat and the sophisticated flavor of this bird.
But you can do this recipe with any type of meat and fish if you like
Let’s not waste any more of our precious time!
1 duck fillet per person, pepper and salt, baby tomatoes and any side dish you like.
Kumquat yakitori sauce:
12cl light soy sauce, 1 tbsp raw cane sugar, 1 or 2 tbsp honey, 4 tbsp dry sake, 6 tbsp mirin, 6 candied or fresh kumquats.
Start with a twist of salt and pepper-mill on the duck fillets (don’t salt too much).
Grate 4 kumquats finely and slice the rest (thin slices for the plating)
Use a dry and cold frying pan, place the duck fillets skin side down. Set the heat on medium.
You will see the fat melting slowly in the pan.
The duck is seared golden brown in its own flavourful fat (3 to 4 minutes each side).
Reserve the fillets on a paper towel to absorb the fat.
Time to make our yakitori sauce!
In the same frying pan (discard the fat), add all the sauce ingredients (12cl light soy sauce, 1 tbsp raw cane sugar, 1 or 2 tbsp honey, 4 tbsp dry sake, 6 tbsp mirin) except the grated kumquat.
Let the sauce simmer on low heat until it becomes syrupy, this will take about 10 to 15 minutes.
Add the grated kumquat for the last 5 minutes of simmering
Keep the pan on low heat and place the duck fillets in the sauce (this time skin side up).
Put the lid on top and let simmer for 4 to 5 minutes, this gives us a degree of doneness of medium (usual doneness of duck fillet).
Of course you can vary the time if you want a different doneness (I for example prefer medium rare).
And the trick is done my friends; serve with some baby tomatoes to add a little tanginess to the dish and of course the side dish you prefer.
All there’s left to say my dear gourmet friend; "Bon Appetite" and see you soon!