Duck breast, aubergine and flavourful shiitake mushrooms are grilled on skewers in this recipe by Danish chef Thomas Rode. The dish is topped with a creamy hollandaise seasoned with Madagascar pepper – perfect for elevating your barbecue evening and impressing your guests with a homemade hollandaise sauce.
Tip: Soak the skewers in water before use to prevent them from burning.
Ingredients (serves 4)
- 250 g unsalted butter
- 2 egg yolks
- Juice of half a lemon
- A dash of sherry vinegar
- 1–2 shallots, peeled and finely chopped
- 1–2 tbsp pickled green Madagascar peppercorns, crushed
- 2 duck breasts, silver skin trimmed and skin scored
- 20 shiitake mushrooms, stems removed
- 4 mini aubergines, cut into about 20 slices in total
- 4–5 sage leaves
- Zest of half a lemon
- 4 wooden skewers
Instructions
Skewers
Cut the duck breasts into 20 slices of even thickness.
Season the duck slices, aubergine slices and shiitake mushrooms with olive oil, grated lemon zest, salt and freshly ground pepper.
Thread them alternately onto the skewers, making sure the skin side of the duck faces the same direction on each skewer.
Grill the skewers skin-side down over moderate heat on a griddle for about 7–8 minutes, then turn and grill for another 2 minutes. Remove them and let them rest while you whisk the sauce.
Sauce
Clarify the butter by heating it over moderate heat until the milk solids settle at the bottom.
Place the finely chopped shallots in a heavy-bottomed saucepan together with freshly ground black pepper, the lemon juice and the sherry vinegar.
Reduce the liquid, then add a splash of cold water and the egg yolks. Whisk over low heat until fluffy and creamy, similar to a warm sabayon.
Whisking vigorously, pour in the warm, clarified butter in a thin stream, making sure it is fully incorporated before adding more.
Stir in the crushed green peppercorns, and season with salt, freshly ground black pepper and a little extra lemon juice if needed.
Plating
Arrange the skewers on a warm platter and slide out the wooden skewers.
Pour the sauce into a warm gravy boat or serving jug and serve alongside.
Serve with grilled vegetables and a good salad.
