Crisp duck breast with orange and daikon salad
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
Instructions
Crisp duck breast with orange and daikon salad serves 4 original recipe by womensweeklyfood.com.au.
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