Duck Breasts with Coffee Sauce

Name: Duck Breasts with Coffee Sauce
Yield: Serves 4 as one of 4-5 robata dishes
Cuisine: Japanese
Ingredients: sea salt; 1 tbsp honey, preferably local; 2 tbsp soured cream; 2 tbsp Skyr; Sake-Mirin Spray; 2 duck breasts, about 120 g (4¼ oz.); 1 shot of espresso; 60 g (2¼ oz.) fresh shiitake mushrooms

Preparation info

Serves
4
as one of 4-5 robata dishes

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

This recipe was first introduced to me by a colleague, Masa Tanaka, and to my great surprise the coffee sauce cut through the duck breast very well. Originally made with sweet condensed milk, I have given it my own little Nordic twist using Skyr with local honey.

Ingredients

60 g (2¼ oz.) fresh shiitake mushrooms
2 duck breasts, about

Asia
Japan
Starter
Gluten-free

Method

Start the robata grill.

Brush the mushrooms free of any dirt and cut into slices about 5mm (⅕in.) thick. Score the duck breasts on the fatty side in a diamond pattern, with score marks just 5mm (⅕in.) apart. Rub in some sea salt and cut each breast into cubes. Thread them on to skewers, alternating between duck and mushroom, ensuring not to pack