Teriyaki Duck Pinchos
Bite size crunchy morsels topped with tender teriyaki duck and mango with horsradish cream. Serve as a canape or part of a selection of small plates for sharing. Part of our series of Japas (Japanese tapas recipes for chefs).
- Preparation Time1 hour
- Additional Timeplus 2-3 hours marinating
- Cooking Time30 mins
Nutrition per serving
- Energy404 Kcals
- 3 duck breasts with skin on
- 55 ml Kikkoman Teriyaki Marinade
- 2 tsp mustard seeds
- 30 g horseradish
- 150 g sour cream
- Salt and freshly ground black pepper
- 1/2 mango
- 2 tbsp vegetable oil
- 1 baguette
- 3-4 sprigs of chervil
Dab the duck breasts dry, trim the fat and score the skin. Place the duck in a freezer bag with 45 mls Kikkoman Teriyaki Marinade. Seal the bag so it is airtight and leave to marinate in the fridge for approx 2-3 hours. Stir together the mustard seeds with the remaining Teriyaki Marinade and set aside.
Cook the duck in the freezer bag in a water bath at 62C for approx 40 minutes. Combine the horseradish and sour cream and season with salt and pepper. Peel the mango and cut into wedges.
Drain the duck, dab it dry and sear in hot oil. Cut the baguette into diagonal slices and spread them with the horseradish cream. Slice the duck breasts, wrap the duck slices around the mango wedges and place them on top of the baguette slices. Secure with a skewer if necessary. Garnish the Teriyaki Duck Pinchos with chervil and marinated mustard seeds and serve.