PICKLED PLUMS WRAPPED IN DUCK WITH PLUM-GINGER DIPPING SAUCE

duck

PICKLED PLUMS WRAPPED IN DUCK WITH PLUM-GINGER DIPPING SAUCE

duck

This is a landlubber’s sushi roll, served skewered (I use one from Pick On Us).

EXPERIENCE LEVEL: @ YIELD: 12–16 BITES

DUCK

2 (8–10-ounce) Muscovy duck breasts
2 tablespoons olive oil
2 tablespoons chopped garlic
1 tablespoon peeled and grated fresh ginger

Preheat the oven to 350°F.

Score the skin of the duck breasts with a knife. Combine oil, garlic, and ginger in a bowl and mix well. Rub both sides of the duck breasts with the mixture. On a sheet pan, roast duck breasts, skin side down, 10–15 minutes or until cooked to desired temperature (115–120°F is medium rare). Remove from rendered fat and allow to cool.

PICKLED PLUMS

6 large plums
1 1⁄2 cup plum sake
1 1⁄2 tablespoons peeled and grated ginger 1 1⁄2 cup rice vinegar

 

Split the plums in half along the seam and remove the pits. Using a mandoline, slice each plum into thin 1⁄8-inch circles. Combine all ingredients in a saucepan. Heat mixture to 120°F and remove from heat; allow to cool.

PLUM-GINGER DIPPING SAUCE

1 cup plum sauce
2 teaspoons peeled and grated fresh ginger 1 scallion, sliced
1 1⁄2 tablespoons ponzu

Combine all ingredients and mix thoroughly.

ASSEMBLY:

Lay a 9 x 9-inch piece of plastic wrap on the work surface, “shingling” the sliced plums on top to create a 6 x 6-inch-square bed. Slice the duck breasts lengthwise to make 4 duck loins from
each breast. Lay the duck loins at one edge of the plums and roll. Repeat for second roll. Skewer the finished rolls and cut into 1-inch pieces. Serve with the dipping sauce.

BEST SEASON:

Spring and summer would be best, as plums are at their peak.

CHEF’S NOTES:

All of the components can be made two to three days ahead. You can make the rolls one day ahead and wrap them in plastic wrap, but do not cut until needed.

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