KONDO GRILLED DUCK
A divine duck dish where simplicity stands out, all to ensure harmony with the Mānuka Honey and a subtle hint of whisky. The caramelised skin uses the richness of the honey to complement the smoky rich flavours of the robata grilled duck and the breast is paired with gingered persimmon pearls and pickled daikon.
- Daikon
- Daikon foliage greens
- Duck breast
- Mandarin marmalade
- Persimmon Pearls
- Sushi vinegar
- Sancho pepper
- Sake
- Sea salt
- Shichimi pepper seasoning
- Whisky-infused Mānuka Honey
Score duck breast fat and allow to air dry for 24 hours. Combine honey, marmalade, sancho pepper and sake to form basting. Place daikon rounds and persimmon pearls in sushi vinegar to lightly pickle. Allow charcoal to burn to hot coals and cook the duck breast fat side down to render the fat, turn and bast with honey mix. Cook and allow to rest to medium. To serve, slice and garnish with pickles, daikon greens and shichimi.
