Asian Starter on Skewers

 

8 skewers

• 8 quail eggs
• 8 confit duck gizzards
• 2 green onions, quartered
• 4 canned baby corn, halved
• 1 red bell pepper, cut into 2cm squares
• 15 ml vegetable oil

Soy-mirin marinade

• 125 ml soy sauce
• 60 ml mirin
• 60 ml brown sugar

1. Bring a small saucepan of water to a boil, plunge the quail eggs into the water and simmer for 4 minutes; drain, cool and peel the eggs.
2. Heat the duck gizzards for a few seconds in the microwave to melt the fat around them.
3. In a bowl, combine the marinade ingredients.
4. Place the quail eggs and the gizzards in the marinade; refrigerate for at least 1 hour.
5. On skewers, first prick a piece of each vegetable, then follow with a duck gizzard and a quail egg.
6. Put the skewers on a baking sheet at 350F (180C) for 10 minutes to warm the gizzards, or simply cook on the top grill of the barbecue for 5 to 7 minutes.
7. Serve.

BON APPÉTIT