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Roasted duck breast in aji amarillo, white miso, lime and marjoram with pickled daikon and cucumber

Aji amarillo is a Peruvian chilli that gives a hot but fruity kick to the richness of duck.

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For the duck

  • 4 duck breasts
  • 125g/4½oz aji amarillo paste
  • 300g/10½oz white miso
  • 5 tbsp sake
  • 1 lime, zest and juice
  • 2.5cm/1in fresh root ginger, grated then squeezed, juice only
  • 1 tbsp chopped marjoram
  • 1 hoba leaf
  • sprigs micro coriander

For the salad

  • 24 daikon batons, 4mm/⅛in thick x 3cm/1¼in long
  • 24-32 cucumber pearls (tiny balls made with very small melon baller)
  • 2 large pinches sea salt
  • 125ml/4fl oz rice vinegar