Having bought the duck breast and kept in the freezer for some time, I finally decided to make it last night. Duck breast seems to be challenging to prepare, I heard that it takes longer to cook then other meat so I always felt restrained to try cooking it myself. I love duck almost in all forms but I have always enjoyed it in the restaurant. Nevertheless, every thing has its first time. I have searched online and found an excellent post on ‘how to pan roast a duck breast from Cookthink. Meanwhile, just like Marisa’s post in Slashfood, I did not need to put the duck breast into the oven but still could get the inside rosé.
I searched and found this duck sushi recipe from Nobu’s cookbook. I got all excited by this and immediately started cracking on it. I had dinner at NOBU Hong Kong recently with my best friend and we both enjoyed it the food, ambiance and service there a lot, that’s why I did not have any hesitation with their recipe.
http://gourmettraveller88.com/2009/11/18/duck-breast-nigiri-sushi/
