Duck taco with roast pumpkin, beans, and XO sauce
Drawing on some techniques from Mexico and some flavours from Hong Kong, this duck taco recipe with roast pumpkin and beans and XO sauce is as bold as it is complex.
Drawing on some techniques from Mexico and some flavours from Hong Kong, this duck taco recipe with roast pumpkin and beans and XO sauce is as bold as it is complex.
The luxurious, velvety texture of the grilled eggplant, spinach, and onsen quail eggs are a worthy accompaniment for the classic soba noodles and tsuyu broth.
On a purée of white beans, yoghurt, and roast garlic sits a sweet and sour salad of carrots, raisins, and walnuts, and some very succulent slices of chicken breast. Drizzled on top of the sous vide chicken breast is a balsamic honey reduction.
Melt-in-your-mouth sous-vide salmon confit is topped with explode-in-your-mouth salmon eggs. The fresh-tasting yet intense tomato consommé is a perfect compliment. Crisp fresh vegetables add some sweet, sour, and bitter notes.
Kamo nanban is a Japanese dish of soba noodles in a hot dashi broth topped with duck. The sous vide duck breast – poultry’s red meat – is perfectly in place here, as is crispy tempura asparagus and green onion puree.
Trying to sum up this simple dish in words is difficult, and actually seems pointless. Onsen tamago, or onsen egg, simply has to be experienced. It’s so difficult to describe this slow poached egg, and yet so easy to create at home.