Name: Crisp duck breast with orange and daikon salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 oranges (720g); 300 gram daikon; 1 1/2 tablespoon vegetable oil; 1 teaspoon sesame oil; 1 tablespoon sake; 4 duck breasts (800g), skin scored; 1 teaspoon salt; 80 gram rocket (arugula) or mizuna; 5 centimetre piece kelp (konbu), shredded; Ponzu; 1 tablespoon japanese soy sauce; 1 tablespoon sake; 1 teaspoon rice vinegar; 1 teaspoon mirin; 1 teaspoon bonito flakes

Ingredients

3 oranges (720g)

300 gram daikon

1 1/2 tablespoon vegetable oil

1 teaspoon sesame oil

1 tablespoon sake

4 duck breasts (800g), skin scored

1 teaspoon salt

80 gram rocket (arugula) or mizuna

5 centimetre piece kelp (konbu), shredded

Ponzu

1 tablespoon japanese soy sauce

1 tablespoon sake

1 teaspoon rice vinegar

1 teaspoon mirin

1 teaspoon bonito flakes

Method

1.Make ponzu dressing. Combine ingredients in small non-metallic bowl. Refrigerate overnight.

2.Segment orange over salad bowl; reserve 1 tablespoon of juice. Using vegetable peeler, slice daikon into ribbons.

3.Strain ponzu dressing into small bowl; add oils, sake and reserved juice.

4.Season duck with salt, rubbing well into skin. Cook duck, skin-side down, in heated oiled frying pan until skin is golden. Remove from pan; discard fat. Return duck to same pan; cook until cooked to your liking. Remove duck from pan; stand, covered, 5 minutes. Slice thinly.

5.Meanwhile, place drained orange in medium bowl with daikon and rocket; toss gently to combine.

6.Serve duck with salad; drizzle with dressing.

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Ingredients

Method

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