Orange ponzu duck breast - that combination of pale pink duck and bright green park choi is just so pretty.

Orange ponzu duck breast – that combination of pale pink duck and bright green pak choi is just so pretty.

Ponzu is an Asian dressing or sauce, usually made with citrus like lemon or lime. But since duck breast is the protein hero here, orange is the perfect fit! The leftover ponzu from this recipe makes a great Asian slaw dressing, and can also be used as a marinade.

Duck has become a lot more accessible recently. While it may be pricey, a single duck breast can easily be shared between two people! This is particularly true when bulking up the meal with some jasmine rice, which may be a good idea for this recipe if you’re super hungry, or the type who feels like no meal is complete without carbs.

How to make orange ponzu duck breast

INGREDIENTS

  • 1 large duck breast (approximately 200g)
  • 1 pack baby pak choi, each cut in half vertically
  • 2 cloves garlic chopped
  • 3 quarter cup orange juice ( approximately 1.5 small oranges)
  • 1 quarter cup lime juice (approximately 1 lime)
  • 2 Tbs rice vinegar
  • 2 Tbs brown sugar
  • 1 third of a cup soy sauce
  • Half a teaspoon chilli flakes

METHOD

1.Score the skin of your duck breast horizontally 3 or 4 times and season gently with salt and pepper. Don’t cut into the flesh of the breast!

2.Place the breast, skin side down, in a cold pan without oil. Turn the heat medium-high. You want to start with a cold pan because this helps to render the duck skin instead of merely crisp the outside.

3.Fry the duck breast for approximately 10 – 12 minutes skin side down, until the skin is rendered, golden, and crispy.

4.Flip the duck breast over, and fry on the other side for about 2 – 3 minutes until pink inside. The duck should be cooked to about medium.

5.Remove the duck from the pan and cover with foil. Leave to rest for 10 – 15 minutes.

6.Pour the majority of the duck fat left over in the pan, into a jar, but reserve a bit for frying the pak choi. Keep the remaining duck fat for future frying and roasting.

7.Fry off the pak choi with the garlic.

8.While the pak choi is frying, combine the orange juice, lime juice, rice vinegar, sugar, soy sauce, and chilli in a bowl.

9.Once everything is ready, slice the duck breast thinly and dress with orange ponzu.

Written by natasha

Leave a Reply

Your email address will not be published. Required fields are marked *