Name: Duck yakitori with pumpkin, shiso and daikon salad and plum dipping sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 300 gm Jap pumpkin, cut into 5mm-thick slices; 60 ml extra-virgin olive oil (¼ cup); 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 duck breast, sliced lengthways into 5mm-thick strips (about 300gm); 60 ml soy sauce (¼ cup); 60 ml extra-virgin olive oil (¼ cup); 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)

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

Australian Gourmet Traveller recipe for duck yakitori with pumpkin, shiso and daikon salad and plum dipping sauce

Serves 4

Prep

10M

Cook

15M

Total

25M

Soak the wooden skewers in cold water for 20-30 minutes before using to prevent burning.

Ingredients

300 gm Jap pumpkin, cut into 5mm-thick slices

60 ml extra-virgin olive oil (¼ cup)

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 duck breast, sliced lengthways into 5mm-thick strips (about 300gm)

60 ml soy sauce (¼ cup)

60 ml extra-virgin olive oil (¼ cup)

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

Main

1.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.

2.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.

3.For salad, combine ingredients in a bowl, cover and refrigerate until required.

4.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.

5.Scatter skewers with extra spice and serve with pumpkin, salad, plums and dipping sauce.