Asian style hot-ducks
- Preparation : 10 minutes
- Cooking : 10 minutes
- Portions : 4
- 4 BromeLake orange and cranberry duck sausages
- 15 ml (1 tbsp) Mirin
- 30 ml (2 tbsp) rice vinegar
- 30 ml (2 tbsp) honey
- 15 ml (1 tbsp) sugar
- 2.5 ml (½ tsp) Chinese five-spice
- Juice of 1 lime
- 5 ml (1 tsp) Thai sweet chili sauce
- 250 ml (1 cup) shredded Napa cabbage
- 125 ml (½ cup) endive
- 80 ml (1/3 cup) grated carrots
- 1/6 red bell pepper
- 1/6 yellow bell pepper
- ¼ stalk lemongrass, finely chopped
- 15 ml (1 tbsp) chopped fresh cilantro
- 1 baguette sliced into pieces as long as the sausages
- 125 ml (½ cup) mayonnaise
- Salt and pepper to taste
Preheat barbecue on high (260°C or 500°F). Using a fork, prick the duck sausages so that they do not split during cooking. Grill the sausages on the barbecue, uncovered, about 5 minutes, turning once halfway through cooking.
In a skillet, heat the honey, soy sauce, Mirin and Chinese five spice on medium heat. Finish cooking the sausages in the sauce, turning often, until the sauce is syrupy and coats the sausages.
In a mixing bowl, place the rice vinegar, lime juice, sugar and Thai sweet chili sauce. Mix well to dissolve the sugar. Add the cabbage, carrots, peppers, cilantro and lemongrass. Mix and set aside.
Slice open the baguette pieces. Grill face down for a few seconds on the barbecue. Spread mayonnaise over the bread. Then place a sausage, either whole or cut in half lengthwise, in each bun, top with the vegetable mixture and serve immediately.
Recipe from David Vinas, professional chef