Ingredients

• 2 x free-range duck legs
• skin on
• bone in
• 1 tbsp fresh root ginger
• grated
• 2 garlic cloves
• finely chopped
• 4–6tbsp low sodium light soy sauce
• 4–6tbsp Japanese Sake
• 2tbsp caster sugar
• 300g/10½oz sushi rice
• 1 tbsp rice wine vinegar
• 1 tbsp mirin
• 1 tsp caster sugar
• 100g/3½oz potato flour
• 50g/1¾oz cornflour
• 50g/1¾oz plain flour
• vegetable oil
• for frying
• shiso leaves
• lime wedges
• black sesame seeds
• shichimi pepper flakes (togarashi shichimi)
• micro shisho leaves
• micro red amaranth

Directions

• Preheat the oven to 200C/180C Fan/Gas 6
• To make the marinade
• mix together the ginger
• garlic
• soy sauce and sake in a bowl.
• Score both sides of the duck in a criss-cross pattern
• being careful not to cut through the meat. Add the duck to the marinade
• cover and marinate in the fridge for at least 30 minutes.
• Drain any excess liquid from the duck
• reserving the marinade.
• Heat at least 1cm/½ in of vegetable oil in a wok placed over a high heat. Fry the duck skin-side down for 5 minutes or until the skin is crisp.
• Place the duck flesh-side down into a roasting tin and finish in the oven for 30–35 minutes
• or until well done
• increasing the heat up to 220C/200C Fan/Gas 7 for the last 10 minutes. Allow to rest for 5 minutes.
• Wash the sushi rice well until the water runs clear. Fill a saucepan with 500ml/18fl oz water and bring to the boil. Place a bamboo steamer over the pan and add the rice. Put the on
• turn the heat down to low and allow the rice steam cook for 15 minutes.
• Mix together the mirin
• rice wine vinegar and sugar. Fluff up the rice with a fork
• pour the dressing over and stir well.
• Just before serving
• coat the duck in the flour mix and shake off any excess. Coat in the flour once again.
• Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the duck for 2 minutes or until golden brown.Drain the duck on a plate lined with a kitchen paper.
• To serve
• line the plate with shiso leaves. Add a mound of steamed sushi rice. Place the duck legs on top and garnish with the black sesame seeds
• shichimi pepper flakes and micro coriander leaves and lime wedges on the side.