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

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

Chris Chen
4
10M
15M
25M

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

Ingredients

Plum dipping sauce
Duck yakitori
Shiso and daikon salad

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.

Drink Suggestion: Japanese beer. Drink suggestion by Andy Harris

Notes

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