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Gravel & Dine

Japanese BBQ Glazed Duck over Mashed Sweet Potatoes

A sweetish and savory Japanese BBQ sauce glazes breaded duck bites all piled on top of a bed of sweet ginger spiced mashed sweet potatoes. Use the guide in the narrative to determine how many ducks you want per person based on how many people you have. This recipe scales easily depending on how much duck/people you have. For the duck just add more or less BBQ sauce at the end and adjust the potatoes based on the recipe.
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Prep Time 18 hours
Cook Time 45 minutes
Total Time 18 hours 45 minutes
Servings: 6 servings
Course: Main
Ingredients Method

Ingredients
  

  • SWEET POTATOES:
  • 6 T unsalted butter cut into 1 T pieces
  • 5 T heavy cream divided
  • 2 t brown sugar
  • 3 pounds sweet potatoes sliced into ¼ inch thick slices
  • 1 t ground ginger
  • Salt
  • Pepper
  • DUCK:
  • Duck breasts for 6 people cut into bite sized pieces.
  • Salt
  • Buttermilk
  • 1.5 c flour
  • 2 t salt
  • 1 t pepper
  • 1 t ground ginger
  • 1 t garlic powder
  • Oil canola, olive or avocado for frying
  • Bachan’s Japanese BBQ Sauce Original Flavor

Method
 

  1. The night before brine the duck in a mixture of salt and water that tastes salty like the sea. The next morning, drain duck. Transfer to a fresh bag (or other container) and pour over enough buttermilk to cover.
  2. Add all sweet potato ingredients except 2 T cream to a sauce pan.
  3. Cover and cook over low heat until potatoes fall apart when pierced w a fork. Approximately 35-40 minutes.
  4. Remove from heat, add remaining 2 T cream. Mash with a potato masher until smooth.
  5. While the sweet potatoes are cooking prepare the duck. In a covered container, mix flour, salt, pepper, ginger and garlic powder.
  6. Drain duck from buttermilk. Working in batches, add duck to flour, shake container to coat. Shake off excess flour and place duck on a plate.
  7. Heat a 12 inch skillet over medium heat. Add enough oil to cover the bottom of the pan.
  8. Fry duck in batches for 1-2 minutes per side until cooked to your liking (between 140-160 degrees). Remove to a paper towel lined plate until all batches are cooked. Wipe skillet out between batches if too much flour remains and starts to brown too much.
  9. Wipe out skillet.
  10. Add BBQ sauce and bring to a simmer (use your judgement on how much sauce to add if you made a little less duck than we did). Cook until it starts to thicken.
  11. Add duck back to skillet and gently stir to coat. Cook until the sauce nicely glazes the duck.
  12. Serve duck over a bed of mashed sweet potatoes.