KIKKOMAN USA Surprise and delight guests with this playful take on vegetarian sushi. Grilled BreAst oF dUcK sAlAd with tABAsco-FlAvored lime vinAiGrette McIlhenny Co./Tabasco Brand Products, Yield: 12 servings 2 oz. Original Tabasco brand Pepper Sauce 1 oz. lime juice 1 oz. sugar 1 oz. white vinegar 1/2 oz. garlic, chopped 10 oz. canola oil 10 oz. extra virgin olive oil Salt and white pepper, to taste 1 bunch cilantro, divided 1 qt. oil, for frying Flour tortillas, 6-8” in diameter Corn tortillas, 6-8” in diameter 12 duck breasts, split 8 oz. jicama 8 oz. carrots 8 oz. red bell peppers 8 oz. green bell peppers 8 oz. fennel 2 lbs. mesclun salad greens 2 pts. alfalfa or barley sprouts 12 scallions, shaped into flowers 60 cucumber curls Tabasco brand Green Jalapeño Pepper Sauce, to taste 2/3 c. tomato concassé, for garnish Lime wedges, for garnish Jose Andrés, chef/owner, Minibar, Washington, D.C., Yield: 8 servings Olive oil, as needed 4 avocados, ripe but not too soft Salt, as needed 8 plum tomatoes 1 c. jicama, diced 1 T. sesame seed 1 T. Asian sesame oil, plus more for drizzling 1 c. Kikkoman Soy Sauce 1 c. water 1 t. soy lecithin granules Yuzu citrus zest, as needed for garnish Method (1) Lightly oil a sheet of plastic wrap with olive oil. Peel avocados with a vegetable peeler, keeping them whole. With peeler, shave thin slices of avocado, working from top to bottom. Carefully place slices on plastic wrap, overlapping slightly to create a sheet of avocado about 3” by 4”. Sprinkle lightly with salt. Repeat to make 8 sheets. (2) Slice off top and bottom of tomatoes. Cut outer flesh away from seeds and pulp, keeping flesh in 1 piece and seeds intact. Cut flesh into 1/4” cubes; reserve seeds and surrounding gel. Mix tomato cubes with jicama, sesame seed and sesame oil. (3) Whisk soy sauce, water and soy lecithin with hand blender until foamy. (4) To assemble, place 1/4 c. tomato mixture across bottom of each avocado sheet. With plastic wrap, roll up like a sushi roll. Trim ends; remove plastic wrap. Place 1 roll on plate. Garnish with tomato seeds, yuzu zest and soy air. Drizzle with sesame oil. Wine pairing: The sweet/tart Longboard Vineyards Sauvignon Blanc 2008 (California)—with gorgeous flavors of mango, Galia melon, nectarine and citrus—will play off the creaminess of the avocados and the savory soy and tomato flavors. AvocAdo cAnelones with tomAto cAviAr And soy Air Method (1) For Tabasco-lime vinaigrette, combine Original Tabasco brand Pepper Sauce with lime juice, sugar, vinegar and garlic in blender. Mix on low for a few seconds. Slowly add canola and olive oils until emulsified. Season with salt and pepper. Add half of cilantro, and stir by hand. (2) Heat frying oil in a small round pot to 350˚F Cut tortillas in half, and fry in the oil. Using tongs to hold them . in place, make semicircle shells from the flour tortillas and coronets from the corn tortillas while frying. (3) Remove all skin along sinew of duck breasts. Marinate the duck breasts in half of the Tabasco-lime vinaigrette for approximately 30 minutes. Grill to desired temperature. (4) Julienne the jicama, carrot, peppers and fennel in strips 2” long and 1/8” wide. (5) To assemble each salad, place the flour tortilla shell at the back of the plate and lightly toss the mesclun in the Tabasco-lime vinaigrette and pile in front of the shell. Arrange some sprouts and vegetables in the corn tortilla coronet, and place in the salad greens. Toss the remaining julienned vegetables together with a little vinaigrette, and arrange in front of the coronet. Place scallion flower next to coronet, and place 5 cucumber curls around salad. Thinly slice duck, shingle around the salad; drizzle duck with vinaigrette and spoon some on the plate in front. Add a few drops of Tabasco brand Green Jalapeño Pepper Sauce around the salad. Garnish with tomato concassé, remaining cilantro leaves and lime wedges. Wine pairing: This unusual duck salad with a spicy vinaigrette is beautifully balanced by the cinnamon, cherry and plum flavors of Mount Beautiful Pinot Noir 2008 (New Zealand), a complex and juicy Pinot Noir. Using premium duck in a salad is a great upsell. Wake up the salad with a zingy dressing. 26 | Chef