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1.Trim off excess fat and slice the duck meat into 2-cm
thick pieces. |
2.
Fold the slices and thread onto metal skewers. |
3.Grill
the meat over high heat and as close to the heat source as possible. |
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4.Sprinkle salt and black pepper liberally over one side
of the meat. |
5.When
the first side is done, turn the meat over and sprinkle with
more salt and black pepper. |
6.Cook
the duck until the skin turns light brown. Do not overcook it. |
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7. Grate the daikon radish. Lightly squeeze out excess
moisture and pour on a little dark soy sauce. This is called
"same-oroshi", which literally means dyed grated
radish. |
8.Serve
as shown. Place the some-oroshi on the side of the duck closest
to you. |
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