berry Char Siu sauce
- 1kg fermented berries/fruit
- 25g garlic powder
- 20ml water
- 50g honey
- 50g dark brown sugar
- 50ml of red wine
- 50ml soy sauce
- 50g five spice
Fermented berry Char Siu, Shiso leaf and pickled cucumber
Ivan Tisdall-Downes
9th October 2024
Fermented berry Char Siu, Shiso leaf and pickled cucumber
120 min
Seasonal dish at Native Restaurant
Ingredients
duck leg
- duck legs
- Char Siu sauce
- honey
garnish
- Shiso leaf
- pickled cucumber
- rapeseed emulsion
- garden flowers
Method
berry Char Siu sauce
Rinse foraged berries/crab apples
Add to a 3% salt brine, allow to ferment for at least three days in an airtight container or vacuum sealed bag
Blitz everything together
duck legs
Marinade the duck legs in the sauce and then vac pack and cook in a water bath at 68c for 6 hours
Remove the legs from the bag and remove the bone and portion into cubes
Take the liquid from the bag and add 50g more Char Siu sauce and 25g of honey and reduce to a stick consistency
Brush the pieces of duck in the sauce and grill lightly until smokey and charred
garnish
Place on the Shiso leaf and garnish with pickled cucumber, rapeseed emulsion and garden flowers
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