Quick & Easy

Crisp duck breast with orange and daikon salad

An exquisite Asian crisp duck breast with orange and daikon salad from Australian Women's Weekly.
Crisp duck breast with orange and daikon salad
4
30M

Ingredients

Ponzu

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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