Makis duck pear arugula & cointreau

By

View complete recipe

  • 2
  • Easy
  • 10 mins
  • Average budget

Ingredients

  • 1 duck breast
  • dried pepper (type Labeyrie)
  • Half of a juicy pear
  • Some arugula
  • 1 sheet of soy paper with sesame seeds
  • Utensils:
  • Bamboo mat (Makisu)
  • plastic wrap

Preparation

Step 1

Wash and cut sticks pear, reserve. Wash and drain the arugula, reserve. Unroll the bamboo mat, cut the sheet of sesame soy paper and place on bamboo mat.

Step 2

Spread the slices of duck breast, which you removed the fat.

Step 3

Place the arugula leaves and sticks in the pear lengthwise on the duck breast with 1/4 from the edge of the mat.

Step 4

Wrap the mat on itself around the filling to make a roll end. Wrap with light pressure so as to compress the roll well.

Step 5

Remove the mat. Place the roll on a cutting board or platter. Cut the roll into two using a sharp knife. Align the halves side by side and cut into 3 to obtain 6 maki. Place on a plate with sesame seeds and sprinkle over the last minute with a splash of cointreau. Enjoy fresh!

View complete recipe

You'll also love

You'll also love