This recipe adapts a classic Japanese yakitori to French cuisine. It features skewers of tender duck breast and meaty cremini mushrooms, all coated in a quick, homemade Japanese glaze (made from soy sauce, mirin, and sake). It's incredibly fast to prepare.
Slice the duck breast into thick half-slices. Quarter the mushrooms.
Thread the duck and mushrooms onto skewers, alternating between them
Heat the oil in a frying pan. Brown the skewers for 3 minute, turning them. Pour half the sauce over them and caramelize on high heat for 3 minute on each side. Add more sauce as needed. Can be served with rice.
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