Yakitori of duck aiguillettes with sesame seed & grilled vegetable lollipops
INGREDIENTS FOR 6 PEOPLE:
18 duck aiguillettes
1 long green courgette
1 round yellow courgette
1 purple aubergine
1 white aubergine
6 sweet green peppers from the Landes region
7 tablespoons of soy sauce
7 tablespoons of sake
7 tablespoons of mirin
3 teaspoons of brown sugar
1 teaspoon of grated Ginger
1 chopped clove of garlic
2 teaspoons sesame oïl
In a saucepan, mix the soy sauce, sake, mirin, brown sugar, ginger, chopped garlic, sesame oil. Bring to the boil, then cook over a low heat for a few minutes to obtain a syrupy consistency. Allow to cool.
Wash the vegetables, cut the courgettes and aubergines into nice slices lengthwise.
Cut off the stalks of the peppers, scoop out the seeds and rinse the peppers with water to remove the seeds.
Use a brush to coat all the vegetables with olive oïl.
Season with salt and freshly ground Pepper.
Let them marinate for ½ hour at room temperature.
Then thread them individually onto wooden picks, flat and full-length.
Remove the nerve from the duck aiguillettes, smooth and flatten them.
Brush them with Yakitori sauce on all sides, then thread them onto the picks. Sprinkle them with sesame seeds.
Cook the vegetable lollipops and duck yakitoris on the flattop grill.
After a few minutes of cooking, remove the lollipops.
Watch the aiguillettes until they are pale pink in the centre.
Arrange them in a bouquet.