Yuzu & Lemongrass Glazed Duck Breast with Pickled Daikon Ribbons
This dish features pan-seared duck breast coated in a vibrant, tangy glaze of yuzu juice and aromatic lemongrass. It's served alongside crisp, refreshing ribbons of pickled daikon radish, offering a delightful contrast in texture and flavor.
Prep Time
75 min
Difficulty
Hard
Servings
2
Calories
480 kcal
Instructions
- 1
Prepare the pickled daikon: Peel the daikon radish. Using a vegetable peeler, create long, thin ribbons from the daikon. In a small bowl, combine rice vinegar, water, granulated sugar, and salt. Whisk until sugar and salt are dissolved. Place the daikon ribbons in a glass jar and pour the pickling liquid over them. Add the black peppercorns. Seal the jar and refrigerate for at least 1 hour.
~15 min - 2
Prepare the glaze: Finely mince the white part of the lemongrass stalks. In a small saucepan, combine yuzu juice, minced lemongrass, honey, and soy sauce. Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer for about 5 minutes until slightly thickened. Set aside.
~10 min - 3
Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides of the duck breasts generously with salt and pepper.
~5 min - 4
Heat a large skillet over medium-high heat. Place the duck breasts skin-side down in the dry skillet (no oil needed). Cook for 8-10 minutes, or until the skin is golden brown and crispy, rendering out most of the fat. Pour off the rendered fat into a heatproof container (save for other uses).
~10 min - 5
Flip the duck breasts and sear the other side for 2-3 minutes for medium-rare. Adjust cooking time based on your desired doneness.
~3 min - 6
Remove duck breasts from the skillet and let them rest on a cutting board, tented loosely with aluminum foil, for 5-10 minutes.
~10 min - 7
While the duck rests, gently reheat the yuzu-lemongrass glaze in the saucepan for 1-2 minutes. Stir in the sesame oil.
~2 min - 8
Slice the rested duck breasts thinly against the grain.
~5 min - 9
Arrange the sliced duck breast on serving plates. Drizzle generously with the warm yuzu-lemongrass glaze. Serve immediately with a side of the pickled daikon ribbons.
Tips
- For extra tender duck, score the skin deeply, allowing the fat to render more efficiently and create crispier skin.
- The pickled daikon can be made a day in advance and stored in the refrigerator, making meal preparation quicker.
Featured Collections
Popular Recipes
HalalYuzu-Glazed Salmon Bites with Crispy Shallots
These exquisite appetizer bites feature flaky salmon coated in a vibrant, tangy yuzu glaze, offering a delightful salty-sour-umami profile. They are perfectly complemented by the delicate crunch of fried shallots, creating a harmonious blend of textures and flavors.
HalalLychee & Ginger Glazed Sweet Potato Skewers
These vibrant skewers offer a delightful sweet and sour punch, perfect for a light appetizer. Sweet potatoes are roasted until tender and then tossed in a tangy lychee-ginger glaze, creating a unique flavor profile.
HalalSpicy Lychee & Duck Fat Empanadas with Savory Crumble
These empanadas offer a surprising twist with a sweet and spicy lychee and duck fat filling, encased in a crisp, savory pastry. A delicate sprinkle of toasted umami crumble adds a delightful textural contrast and depth of flavor.
HalalLychee & Duck Confit Spring Rolls with Hoisin Drizzle
Crispy spring rolls encase tender duck confit and sweet lychees, offering a delightful salty-sweet-umami flavor profile. A hint of fresh ginger and red onion adds aromatic depth, making these a perfect breakfast or appetizer.