MISO, ORANGE AND SAKE-MARINATED DUCK SKEWERS
IngredientsServes 4 to 5
¼ cup (60 ml) Saikyo (white) mild miso
¼ cup (60 ml) sake
3 tbsp (45 ml) mirin
1 tbsp (15 ml) light soy sauce
2 tsp (10 ml) sugar
1 tbsp (15 ml) orange zest
1 tbsp (15 ml) grated ginger
1 garlic clove, minced
1 tbsp (15 ml) sesame oil
juice of 1 orange, about 4 tbsp (60 ml)
4 duck breasts, about 2 lbs (1 kg), excess fat trimmed
8 medium shiitake mushrooms, cleaned and halved
8 green onions, thick white parts, 3-in (7.5 cm) lengths
8 baby pattypan summer squash trimmed
12 x 8-in (20 cm) skewers, if using wooden, soak overnight in water
white rice, to serve
- In a mixing bowl, whisk together miso, sake, mirin, soy sauce, sugar, orange zest, ginger, garlic, sesame oil and orange juice until well blended. Set aside.
- Score skin of duck breast lightly, then cut into 3 x ½-in (7.5 x 1.25 cm) chunks. Place into marinade and mix well. Transfer the whole mixture to a resealable plastic bag, seal and place into a shallow baking dish. Marinate at room temperature for at least 1 hour, turning bag occasionally, or refrigerate up to 1 day. This marinade can also be used with fish such as cod, salmon or sablefish, but fish would need to be baked not skewered.
- Drain duck pieces, discard excess marinade. On skewers, alternately thread duck pieces with a shiitake mushroom half, summer squash and the white parts of the green onions. Place on a preheated charcoal or gas grill over medium-high heat. Grill for 10 to 15 minutes or until cooked until desired doneness, turning once. Serve with white rice.