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.
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.