The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Duck yakitori with pumpkin, shiso and daikon salad and plum dipping sauce


You'll need

300 gm Jap pumpkin, cut into 5mm-thick slices 60 ml (¼ cup) extra-virgin olive oil   Plum dipping sauce 100 gm umeboshi (see note) 1½ tbsp soy sauce 2 tbsp rice wine vinegar 2 tbsp sake 2 tbsp mirin   Duck yakitori 1 (about 300gm) duck breast, sliced lengthways into 5mm-thick strips 60 ml (¼ cup) soy sauce 60 ml (¼ cup) extra-virgin olive oil 2 tbsp sake 2 tsp honey 2 tsp shichimi togarashi spice mix, plus extra to garnish (see note)   Shiso and daikon salad 150 gm daikon (white radish), cut into thin ribbons using a mandolin or sharp knife 12 shiso leaves (see note)

Method

  • 01
  • For plum dipping sauce, place ingredients in a small saucepan and simmer over low heat for 5-7 minutes. Cool, transfer plums to a bowl and set aside until required. Transfer liquid to a bowl and set aside.
  • 02
  • For duck yakitori, combine ingredients in a bowl, cover with plastic wrap and refrigerate for at least 30 minutes. Thread duck pieces evenly onto 12 wooden skewers, reserving marinade, and set aside.
  • 03
  • For salad, combine ingredients in a bowl, cover and refrigerate until required.
  • 04
  • Preheat a barbecue to medium heat. Combine pumpkin and oil in a bowl, grill for 2 minutes each side, remove and set aside. Grill skewers, basting occasionally with marinade, for 1-2 minutes each side.
  • 05
  • Scatter skewers with extra spice and serve with pumpkin, salad, plums and dipping sauce.
Note Umeboshi are Japanese pickled plums with a strong sour-salty flavour. Shichimi togarashi is a Japanese ground spice mix containing orange peel, sansho pepper, chilli flakes, nori and sesame seeds. Both are available from Tokyo Mart and Japanese grocers. Shiso, also known as perilla, is a member of the mint family and is available from select greengrocers.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Japanese beer.

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×