Duck leg confit sushi
This sushi is based on the uramaki: a type of sushi where the rice is on the outside. We use duck leg confit for this because it is easy to model. Makes 500g.
Nutritionper 100 gāŗ
245
Calories
8.8g
Protein
31.5g
Carbs
9.4g
Fat
Ingredients
| 1 | duck leg confit |
| 140 ml | orange juice |
| 50 g | hoisin sauce |
| 5 ml | miso |
| 400 g | sushi rice, cooked |
Instructions
- Cook the duck on low heat, skin side down, until it becomes crispy.
- Reduce the orange juice until about a quarter of the liquid remains and mix with the hoisin sauce and miso.
- Remove the meat from the bone and mix with the sauce.
- Place a circular thin layer of sushi rice on a sheet of cling film. Use a little water to moisten your hands so that the rice won't stick.
- Arrange the duck meat mixture on top, fold closed, and roll up tightly so that the rice completely envelops the duck.
- Serve steamed hot or cold.
Serving suggestions:
- As part of a Japanese salad with daikon and plums.
- As part of a Japanese-inspired main course with duck.
- Use in a composition with components of spring onion, ginger, and cabbage.