Grilled Duck Breast & Shiitake Skewers with Hollandaise and Madagascar Pepper
Scan the QR code to open the recipe on mobile.
Thomas Rode Andersen
Former Michelin chef
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 your guests with a homemade hollandaise sauce.
Tip: Soak the skewers in water before use to prevent them from burning.
Servings
: 4
persons
Ingredients
250
g
unsalted butter
2
egg yolks
juice of half a lemon
a splash of sherry vinegar
2
shallots, peeled and finely chopped
1
tbsp
preserved green Madagascar peppercorns, crushed
2
duck breasts, trimmed of silver skin and with scored skin
20
pcs
shiitake mushrooms, stems removed
4
mini eggplants, sliced into approximately 20 slices
5
leaves
sage
0.5
lemon - zest thereof
4
pcs
wooden grill skewers
Avoid screen shutting off
Instructions
Skewers
Step 1/4
Cut the duck breasts into 20 slices of even thickness.
Step 2/4
Season the duck slices, aubergine slices and shiitake mushrooms with olive oil, grated lemon zest, salt and freshly ground pepper.
Step 3/4
Thread them alternately onto the skewers, making sure the skin side of the duck faces the same direction on each skewer.
Step 4/4
Grill the skewers skin-side down over moderate heat on a griddle for about 7–8 minutes, then turn and grill for another 2 minutes. Remove them and let them rest while you whisk the sauce.
Sauce
Step 1/5
Clarify the butter by heating it over moderate heat until the milk solids settle at the bottom.
Step 2/5
Place the finely chopped shallots in a heavy-bottomed saucepan together with freshly ground black pepper, the lemon juice and the sherry vinegar.
Step 3/5
Reduce the liquid, then add a splash of cold water and the egg yolks. Whisk over low heat until fluffy and creamy, similar to a warm sabayon.
Step 4/5
Whisking vigorously, pour in the warm, clarified butter in a thin stream, making sure it is fully incorporated before adding more.
Step 5/5
Stir in the crushed green peppercorns, and season with salt, freshly ground black pepper and a little extra lemon juice if needed.
Plating
Step 1/3
Arrange the skewers on a warm platter and slide out the wooden skewers.
Step 2/3
Pour the sauce into a warm gravy boat or serving jug and serve alongside.
Step 3/3
Serve with grilled vegetables and a good salad.
Thomas Rode Andersen
Former Michelin chef
Thomas Rode Andersen qualified as a chef in 1990 and has since worked in several of the country's finest restaurant kitchens. For 18 years he was head chef at the 1-Michelin-star restaurant Kong Hans Kælder in Copenhagen.
Read more
