Yakitori-Style Duck Breast Skewers with Plum Glaze
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Ingredients
- 500 g duck breast fillets
- 6 spring onions
- 2 tbsp pickled plum (umeboshi)
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp caster sugar
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 577 kcal
- Protein
- 27.1 g
- Carbohydrate
- 70.8 g
- of which sugars
- 9.6 g
- Fat
- 20.1 g
- of which saturates
- 6.1 g
- Fibre
- 1.9 g
- Salt
- 2.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Cut the duck breasts into bite-sized cubes and the spring onions into short lengths. Thread alternately onto 8 skewers, soaked in water first if wooden.
- 3
Mash the pickled plum with the soy sauce, mirin and caster sugar in a small pan and simmer for 3-4 minutes until syrupy.
- 4
Heat a griddle pan to medium-high and cook the skewers for 8-10 minutes, turning often and basting with the glaze, until the duck is browned outside and no pink remains inside.
- 5
Brush with any remaining glaze and serve with the rice.
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