Discover the recipe for this delicious duck breast by Sachiyo Harada.
Ingredients for 4 people:
- 2 duck breasts of approximately 350 g each,
- 1 bunch of watercress,
- 1 leek (white part only),
- 10 g of hon kuzu arrowroot starch,
- 2 tablespoons of water,
- 4 tablespoons of sukiyaki sauce,
- 2 tablespoons of natural sansho raisin berries.
Preparation of the duck breast with sansho raisin berries
1. Score the skin of the duck breasts horizontally and vertically (crosshatch with the blade of a knife). Marinate them in the sukiyaki sauce for 1 hour. Collect the remaining sukiyaki sauce and place it in a ramekin.
2. Wash the watercress and the white of leek. Slice the white of leek lengthways, then blanch in cold water for a few minutes and drain.
3. In a non-stick pan, sear the duck breasts without oil over medium heat. Cook for 5 minutes on each side, then cover with aluminium foil and leave to rest for 5 minutes. Remove all the rendered fat from the pan and wipe the pan with kitchen paper.
4. Grind the hon kuzu arrowroot starch into a powder and dissolve it thoroughly in two tablespoons of water.
5. Heat the pan over medium heat and pour in the sukiyaki sauce set aside in the ramekin along with the water and hon kuzu arrowroot starch mixture, stirring vigorously. When the sauce begins to thicken, remove from the heat.
6. Slice the duck breasts and arrange them on plates garnished with the watercress and blanched white of leek, then coat with the sauce and a few sansho raisin berries.
