- Preparation : 30 minutes
- Cooking : 20 minutes
- Portions : 4
- 2 Brome Lake duck breasts, approximately 225 g (½ lb) each
- Salt and pepper to taste
- 1 carrot, julienned
- ½ small red onion, minced
- 2 liters (8 cups) canola oil
- 1 avocado, cut into thick slices
- 15 ml (1 tbsp) butter
- 4 eggs
- ¼ cucumber, cut into half moons
- 1 liter (4 cups) cooked basmati rice
- 60 ml (¼ cup) green onions, chopped
- 15 ml (1 tbsp) sesame seeds
For the marinade
- 125 ml (½ cup) rice vinegar
- 80 ml (1/3 cup) honey
- 45 mL (3 tbsp) low-sodium soy sauce
- 10 ml (2 tsp) ginger, chopped
- 10 ml (2 tsp) garlic, chopped
- 10 ml (2 tsp) sesame oil (untoasted)
- Salt and pepper to taste
For the tempura batter
- 160 ml (2/3 cup) rice flour
- 140 ml (½ cup + 1 tbsp) very cold water
- 1 egg yolk
Preparation time: 30 minutes
Marinating time: 1 hour
Cooking time: 20 minutes
Using a knife, score the duck breasts in a crisscross pattern, taking care not to cut into the meat. Season the breasts with salt and pepper.
In a bowl, mix the marinade ingredients together. Put a third of the marinade into a dish with high sides. Add the duck breasts and stir to coat them with the marinade. Cover and marinate for 1 to 2 hours in the fridge.
Add the carrot and red onion to the bowl containing the marinade. Cover and marinate for 1 to 2 hours in the fridge.
At cooking time, remove the duck breasts and discard the marinade. Drain the vegetables, taking care to reserve the marinade.
Preheat a single burner on the barbecue to medium heat.
On the hot, oiled rack directly over the lit burner, sear the breasts for 1 minute on each side, starting with the skin side.
Move the duck breasts to a spot over an unlit burner on the hot rack for indirect cooking. Close the lid and cook for 7 to 8 minutes on each side until the internal temperature reaches 58°C (137°F) on a meat thermometer. Transfer the breasts to a plate and cover with a sheet of alumi-num foil. Let stand 5 minutes before slicing.
In a deep fryer or large pot, heat the canola oil until it reaches 180°C (350°F) on a cooking thermometer. If using a pot, monitor the tempera-ture carefully during cooking to prevent the oil from overheating and catching fire.
In a bowl, gently mix the tempura batter ingredients together. Dip the avocado slices in the batter and fry for 1-2 minutes. Drain on paper towels.
In a large skillet, melt the butter over medium heat. Fry the eggs for 3 to 4 minutes.
Divide the cooked rice into four large bowls, on top arrange separately the duck, carrot, onion, cucumber and avocado. Add an egg to each bowl. Drizzle with the reserved marinade. Sprinkle with green onions and sesame seeds.
Recipe developed by Pratico-pratiques.com