Teriyaki Duck with Asparagus Pickles

Name: Teriyaki Duck with Asparagus Pickles
Yield: Serves 4 as one of 4-5 robata dishes
Cuisine: Japanese
Ingredients: 2 spring onions (scallions), trimmed and cut into 3cm (1¼in.) pieces on the diagonal; 2 asparagus spears, trimmed and cut into 3cm (1¼in.) pieces on the diagonal; 1 red chilli; vegetable oil; Sake-Mirin Spray; 4 duck legs; 2 tbsp potato flour; 4 star anise; 1 tbsp mixed sesame seeds; 100 ml (scant ½ cup) mirin; 100 ml (scant ½ cup) soy sauce; 4 spring onions (scallions), plus extra for garnish; 2 tbsp caster (superfine) sugar; 1 tsp honey; 2 cloves of garlic, finely sliced; 1 tsp soy sauce; 1 tsp liquid kombu dashi; 3½ tbsp light olive oil; 5 cm (2 in.) piece of fresh ginger, peeled and finely sliced; 300 ml (1¼ cups) sake; ½ fresh jalapeño chilli, deseeded and finely sliced

Preparation info

Serves
4
as one of 4-5 robata dishes

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

Duck is a newcomer to robata menus. It can be a challenge to achieve a tender bite through grilling only, so I slow-cook the duck in the oven first.

Ingredients

4 spring onions (scallions), plus extra for garnish
4 duck legs
3½ tbsp

Asia
Japan
Starter

Method

Preheat the oven to 160°C (325°F/Gas mark 3). Trim and clean the spring onions (scallions), then cut each into three pieces. Cut the duck legs into two pieces, thigh and leg, then cut 2-3 slits into each piece.

Heat the olive oil in a roasting tin. Add the garlic, ginger and sp

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