The Japanese influence of this duck marinade gives a delightful tone to duck breast and skin. Try it for the BBQ.
Kamo To Nashi No Namasu
Robata Grilled Duck Breast with Sansho Pepper and Pickled Nashi Pear
100g dengaku miso paste
1g sansho pepper
Marinate duck breast overnight in refrigerator.
Grill skin side down for 10 minutes to render fat.
Grill for five minutes to cook through.
Serve with Sansho Pepper and Pickled Nashi Pear.
490 Crown Street Sydney NSW Australia
+61 2 9357 6100
Toko hosted our group as the second restaurant of the day, in the Cloudy Bay Pinot and Duck Trail.
The recipes from the other restaurants of this year’s Cloudy Bay Duck Trail – bistrode CBD and Golden Century – are also published here on Inside Cuisine. Or check out my recipes: 5 ways with everyday DUCK