Duck Breast Robata with Pickled Pearl Onions & Sansho Pepper Vinaigrette

Name: Duck Breast Robata with Pickled Pearl Onions & Sansho Pepper Vinaigrette
Yield: Serves 4
Cuisine: Peruvian
Ingredients: 1 garlic clove, finely chopped; 400 ml (13½ fl oz/1¾ cups) mirin; 400 ml (13½ fl oz/1¾ cups) soy sauce; 15 g (½ oz) micro shiso herb, to garnish; 16 g (½ oz/⅛ cup) shallots, very finely chopped; 12 ml (2½ tsp) sake; 35 ml (1¼ fl oz/2 tbsp) soy sauce; 13 g (⅓ oz/1 tbsp) finely chopped ginger; 16 g (½ oz) pickled sansho pepper; ¼ tsp sesame oil; 12 ml (2½ tsp) mirin; 12 ml (2½ tsp) yuzu juice, salted; 10 g (¼ oz/2 tsp) sugar; 3 g (⅛ oz/1 tsp) pink peppercorns; 48 ml (2 fl oz/¼ cup) red wine vinegar; 48 ml (2 fl oz/¼ cup) sherry vinegar; 4 pearl onions (50g (1¾oz total weight); 4 duck breasts (about 140g (5oz) each in weight); 4 lime wedges, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Probably the best known Nikkei restaurants outside of Brazil and Peru, SUSHISAMBA has been instrumental in bringing top-quality Nikkei cooking to a wider audience in the US and in Europe. Pedro Duarte was born in the Peruvian Andes and has a strong culinary background, helping both his parents to run their family restaurant. He moved to the US in 2001 and is now Executive Chef for SUSHISAMBA New York; here he presents one of his signature Nikkei recipes.

Ingredients

Americas
Asia
Peru
Japan
Main course
South America

Ingredients

Method