fusionchef.com

Fried Duck Confit and Kimchi Roll (Serving 4 People)

This is a blend of three cuisines...French with the Duck Confit, Korean with the Kimchee and Japanese with the Maki Sushi technique. It has a nice contrast of taste with the crunchy, fatty Duck Leg and the spicy Kimchee.

Tools: -  1 saute pan - kitchen knife - Plastique wrap - Kitchen Tongs - Squeeze bottle - Rice cooker

Ingredients:to convert - 2 sheets of Maki dry seaweed - 3 oz. Cabbage Kimchee - 1 large duck leg confit - 4 oz Short grain Jasmin Sushi rice Steamed - 2 oz clarified butter - Soy sauce, white wine, garlic and sesame oil thicken with corn starch -  1 once rice vinegar - Frisee, tomato concasse, oil and vinegar.

Steps: 1) Wash the rice under running water and steam it with 1 cup of water. Onece cooked, pour vinegar over 2) Cut the Duck in two pieces since you will be making 2 rolls..3) Line half the steamed rice over 2/3 of the seaweed sheet. Compress tightly 4) Line duck confit and Kimchee in the middle of the rice lengthwise and roll the maki as shown on Video 1. Let cool off for two hours 5) Cut each sushi roll in 6 to 8 slices and fry in a hot pan with clarified butter like shown on video 2 - 6)Mix the frisee and tomato concasse with oil and vinegar. Serve warm with a drizzle of soy sauce glaze

Chemistry: (to be developed)

Wine recommendation: Robert Mondavi Coastal Chardonnay

Video 1

Launch in external player

Video 2

Launch in external player