Teriyaki Duck Pinchos with Mango

Preparation

Dab the duck breasts dry, trim the fat and cut slits into them. Place the duck in a freezer bag with 45 ml Teriyaki Marinade. Seal the bag so that it is airtight and leave to marinate in the fridge for approx. 2-3 hours. Stir together the mustard seeds with the remaining Teriyaki Marinade and set aside.

Cook in the freezer bag in a water bath at 62 °C for approx. 40 minutes. Combine the horse radish and sour cream. Season with salt and pepper. Peel the mango and cut it into wedges.

Drain the duck, dab it dry and sear in hot oil. Cut the baguette into diagonal slices and spread them with the horse radish crème. Slice the duck breasts, wrap the duck slices around the mango wedges and place them on top of the baguette slices. Secure with a skewer if necessary. Garnish the Teriyaki Duck Pinchos with chervil and marinated mustard seeds and serve.