In a bowl, mix together all the ingredients for the sauce.
Set aside.
In another bowl, make the tempura batter as directed on the package.
Set aside.
Heat the oil in the fondue pot.
Dip the vegetables in the tempura batter.
Shake lightly to remove excess batter.
Deep fry the vegetables for a few minutes in the hot oil, in the fondue pot.
Remove the vegetables from the pot once the batter is cooked and crispy.
Dip in soy sauce before eating.
Use fondue forks to pick up the pieces of duck and deep fry in the oil for about 2 minutes (or until the duck is cooked through).
Then dip the fried duck pieces in the hoisin mayo sauce.
Truly delicious. Enjoy!
An original creation by Mélanie Marchand, melanie@lecarnetdemc.ca
Photo credit: @audreyMcMahon
Fondue bourguignonne is making a comeback this year. We love it when the meat and vegetables are crunchy to the bite. Our version is a little different, though, as it’s a hybrid between Swiss and Asian cuisine. In this recipe we use duck breast and hoisin sauce, and serve the fondue with tempura vegetables on the side. Give this original and delicious dish a try!
