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skin on duck breasts with an X pattern. Be careful not to cut
skin all the way through to the meat. In a saucepan, combine
soy sauce, sake, chicken stock and ginger. Bring to a boil,
reduce heat and simmer for 5 minutes. Strain ginger out of sauce.
Place duck breasts skin side down in a glass baking dish and
pour 1 cup of the soy mixture over the duck breasts. Cover,
refrigerate and let the duck breasts marinade 6-8 hours.
Heat
the broiler. Take 1 cup of the teriyaki sauce made for the
duck marinade and combine it in a saucepan with the sugar.
Stir over medium heat until the sugar is dissolved. In a small
bowl, combine the water and cornstarch. Add the cornstarch
mixture to the saucepan and stir. Let the sauce cook until
thickened.
Place
the duck breasts, skin side up, on a rack placed over a cookie
sheet. Brush the skin with some of the teriyaki sauce. Season
the duck breasts with salt and fresh ground black pepper.
Place the rack under the broiler and broil the duck breasts
just until the skin is crispy and the meat is medium-rare,
about 5 minutes. Remove the duck breasts to a cutting board
and let rest 2-3 minutes. Carve each duck breast into 1/2"
thick medallions.
Heat
the oven to 375°. Place the whole eggplant on the center
rack of the oven and roast for 30 minutes or until very tender.
Note: the skin of the eggplant may crack, this is just fine,
indicating the eggplant is done roasting.
Remove
the eggplant from the oven and let cool to room temperature.
Cut off the stem and cut the eggplant in half. Scoop the flesh
into the bowl of a food processor. Add the wasabi, olive oil,
salt and pepper to taste. Puree the eggplant just until smooth,
about 20-30 seconds. Note: The eggplant puree can be made
in advance and kept covered until ready for service. Before
service heat over a double-boiler or in the microwave.
Heat
the oil in a heavy stockpot to 375°. Using a spiral slicer,
cut the sweet potato into spaghetti-like strands. Deep-fry
the sweet potato strands until just crispy and slightly golden.
Note: Don't let the sweet potatoes get black, or they will
taste acrid and burned. Remove from the oil and let drain
on a rack placed over a cookie sheet.
To serve,
place a small portion of the eggplant on the center of a plate.
Place 4-5 duck breast medallions on top of eggplant. Top with
some of the fried sweet potatoes. Drizzle a little of the
teriyaki sauce around the plate.
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