Dry-aged, honey-glazed duck with three textures of plum
This recipe was provided by Chefs Eat Brisbane by Sam Parish.At Sokyo, executive chef Alex Yu and head chef Tuan Colombo have built a kitchen culture centred on precision, creativity and continual refinement. Their contrasting strengths complement each other, shaping a menu grounded in Japanese technique and thoughtful flavour.This dry-aged, honey-glazed duck reflects that approach. Rich duck is paired with three expressions of plum: umeboshi purée, marinated plum compote and plum wine jelly. Braised red cabbage and a savoury yukari duck jus bring balance and depth, showcasing the attention to detail that defines the cooking at Sokyo.
- Time: 120 min
Source: The Staff Canteen
Ingredients
- umeboshi , deseeded
- prunes, deseeded
- eschalot, finely chopped
- ginger, minced
- mirin
- sake
- caster sugar
- water
- fresh plums deseeded and quartered
- umeboshi purée
- umeshu
- sheets gelatin
- red cabbage, thinly sliced
- plum wine
- salt
- red vinegar
- yukari
- duck jus
- yakitori sauce
- tsuyu
- rice vinegar
- white soy
- yukari*
- dry-aged duck crown
- Honey, for glazing
- Flake salt