Grilled Duck Breast
A restaurant-quality Japanese date-night dish, duck breast scored and rendered to a lacquered crisp skin, rested and sliced, served with a yuzu ponzu sauce and wilted watercress.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Score duck skin in a crosshatch pattern, cutting through fat but not flesh. Pat completely dry and season generously with salt. Grate 1 tsp fresh ginger. Finely slice 2 spring onions. Measure out tamari, mirin, sake, yuzu juice, ponzu sauce, sesame oil, and sesame seeds.
Sear
Place duck skin-side down in a cold pan. Turn heat to medium-low and cook 12–14 minutes without moving, pouring off excess fat every 4 minutes, until skin is deep mahogany and very crisp. Increase heat to medium-high, flip duck, sear flesh-side 2–3 minutes until internal temperature reaches 58–60°C.
Rest
Remove duck to a board and rest 5 minutes. Discard excess fat from pan, leaving about 1 tsp residual.
Reduce
Add tamari, mirin, and sake to the pan over medium heat. Simmer 1–2 minutes until slightly reduced. Remove from heat and stir in yuzu juice and grated ginger.
Crisp
Toss 120g watercress with 1 tsp sesame oil in the residual pan warmth for 30 seconds until just beginning to wilt.
Slice and plate
Slice duck thinly on the bias. Arrange over steamed Japanese rice with wilted watercress alongside. Spoon yuzu ponzu sauce over the duck. Garnish with spring onion and toasted sesame seeds. Serve immediately.
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