Yakitori style duck meat and skewer skewers

Use the white part of the green onion root. Cut into pieces about 1.5-2 cm in size

Remove the skin and tendons from the duck meat and cut it into cubes about 2-3cm in size

Thread the duck meat and green onions alternately onto bamboo skewers, sprinkle salt and white pepper on both sides to season, and add a little olive oil (not included in the recipe) to coat

Heat a frying pan over high heat and drizzle with olive oil. Place the chicken skin-side down on the pan and grill, holding it down with chopsticks to prevent the skewers from bending. Grill for about 5 minutes, turning the chicken to brown it on all sides

Place on a tray, wrap the tray in aluminum foil and cook over the residual heat. It is a good idea to place the tray on top of the frying pan used in step 4

To make the dressing, put the seasonings (A) in a bowl and mix well with a whisk until well emulsified

Place in a serving dish and pour over the dressing (6). Top with Italian parsley to taste