Sunday, August 21, 2011

Duck Maki Roll with Lumpfish roe, Candied Orange, and Tamari

Ducks have tenderloins too! Problem is when they are on the breast it can make for slightly uneven cooking, so we have duck sushi. I was inspired to do this from an amuse bouche I once had to do in a rice paper wrap, so I figure this translates well. I wont go into huge detail about the sushi making process as there are countless videos on youtube how to make it.


2 – Duck tenderloins
1 – Orange zest (cut into thin strips)
Sushi rice
Rice vinegar
Lumpfish Roe (any roe will work)


Make your rice according to the directions on the box. Usually its a 1:1 ratio +10% more water, however you should read the directions. While your rice is cooking away, heat about a 1/4 cup of rice vinegar and a tbsp of sugar until dissolved. Do not allow this to boil, or it will mare the flavour. The actual amounts will vary depending on how much you are making, this should be enough marinate for a cup of rice (use less, taste, add more if needed). Combine the two together, and “cut” the rice so it cools faster. Traditionally as well as cutting the rice you would fan it. Im lazy.

In a hot skillet very quickly sear off your tenderloins. I mean seconds. You want them to have a seared outside but medium rare interior.

For the orange zest, put them into a pot with water, and bring to a boil. When it begins boiling strain and repeat 2 more times. This cooks out the bitterness. Make a simple syrup solution and bring to a boil once more. Strain. Don't waste the simple syrup. When cool add the two back together and refrigerate until needed.

Put together your maki roll. Simple! =)