Duck breast, aubergine, and flavourful shiitake mushrooms are grilled on skewers in this recipe by danish chef Thomas Rode. The dish is topped with a creamy hollandaise, seasoned with Madagascar pepper - perfect for elevating your barbecue evening and impressing with homemade hollandaise sauce.
Tip: Soak your skewers in water before using them to prevent them from burning.
Ingredients
For 4 people
250 g unsalted butter
2 egg yolks
The juice of half a lemon
A dash of sherry vinegar
1-2 shallots, peeled and finely chopped
1-2 tbsp pickled green Madagascar peppercorns, crushed
2 duck breasts, trimmed of silver skin and scored
20 shiitake mushrooms, stems removed
4 mini aubergines, cut into about 20 slices
4-5 sage leaves
Zest of half a lemon
4 wooden skewers
Instructions
Skewers
Cut the duck breasts into 20 slices of even thickness.
Season the duck breasts, aubergine slices, and shiitake mushrooms with olive oil, grated lemon zest, salt, and freshly ground pepper.
Thread them alternately onto the skewers, making sure the skin side of the duck faces the same direction.
Grill the skewers skin-side down over moderate heat on the griddle for about 7-8 minutes, then turn and grill for another 2 minutes before removing them to rest while you whisk the sauce.
Sauce
Clarify the butter by heating it over moderate heat until the milk solids settle at the bottom.
Place the finely chopped shallots in a saucepan with good heat distribution along with freshly ground black pepper, lemon juice, and sherry vinegar.
Reduce the liquid, add a splash of cold water, and the egg yolks, whisking over low heat until fluffy and creamy, similar to a warm sabayon.
While whisking vigorously, add the melted, clarified butter in a thin stream, ensuring it is fully absorbed each time.
Add the crushed green peppercorns, and season with salt, freshly ground black pepper, and additional lemon juice if needed.
Plating
Place the skewers on a warm platter and remove the wooden skewers.
Pour the sauce into a warm sauce jug or serving pot and serve alongside.
Serve with grilled vegetables and a good salad.
