BBQ Duck Breast

Ingredients 

• 1 tame duck breast
• 1 bunch of spring onion
• 1 red grapefruit
• 1 nori dish
• 4 Sansho Leaves
• 1 bunch of Enoki
• 1 dl Tahoon Cress oil
• Hoisin sauce
• Mirin
• 1 container Gangnam Tops
• 8 Bean Blossom
• 1/6th pomegranate
• 1 chopped shallot
• Shiso Purple Vinegar
• Maldon salt

Method

• Grill the duck breast at 220 degrees in the Big Green Egg and let it rest
• Grill the spring onion with some Tahoon Cress oil at 220 degrees
• Sprinkle the red grapefruit segments with maldon salt
• Using tweezers, briefly hold the cut nori sheets with tweezers above the grid the Big Green Egg
• Heat the sliced shallots with Motti Cress in a pan with some oil
• Add some mirin, let it caramelize, deglaze with Shiso Purple Vinegar and add hoisin sauce.
• Pass the duck breast through the hoisin sauce and grill alternately

Dressing

• Dress the plate layer by layer with the spring onion, nori skin, carved duck breast, noki
• Sauce over the enoki and around the dish
• Add pomegranate apple, Sansho Leaves, Gangnam Tops, Bean Blossom and with maldon salt
• Pour the hoisin sauce around it along with the Tahoon Cress oil

Recipe: Eric Miete