Make Luiz Hara's roast duck in clementine teriyaki glaze
The classic French dish of duck à l'orange is taken to new heights by Luiz Hara's Japanese-inspired take. Crack this recipe for roast duck in clementine teriyaki glaze out at your next dinner party
Preparation time 1 hour
Cooking time 40 minutes
- 1 quantity of clementine Teriyaki Sauce (click here for recipe )
- 2 duck breasts (about 250g each)
- Sea salt
- Freshly ground black pepper
For the clementine salad
- 2 tbsp desiccated coconut
- 1 tbsp peanuts, toasted
- 2 clementines, peeled, segmented and white pith removed
- 4 physalis, washed and quartered
- ¼ red onion, finely sliced
- 2 tbsp chopped coriander
- ½ red chilli
- Finely diced micro coriander (optional)
For the salad dressing
- 1 tbsp light soy sauce
- 1 tbsp lime juice
- 1 tbsp caster sugar
- Generous pinch of crushed chilli flakes
- Make the clementine teriyaki sauce as it will need to infuse for at least 30 minutes before being used, reserving the fruit for the salad.
- Preheat the oven to 200°C. To make the salad dressing, mix all the ingredients in a bowl until the sugar is completely dissolved. Reserve.
- In a frying pan, dry fry the desiccated coconut for a couple of minutes until lightly golden, then set aside. In the same pan, dry fry the peanuts for a few minutes until toasted, remove from the heat and roughly chop.
- Pat the skin of the duck breasts with kitchen paper to remove excess moisture, score the skin and lightly season with salt and black pepper. Place the breasts skin side down in a cold non-stick frying pan on a medium heat without oil and cook for 6–8 minutes or until golden brown. Pour off the fat regularly and seal the other side of the breast for 30 seconds.
- Add about a third of the clementine teriyaki sauce to a large bowl, reserving the rest, and add the seared duck breasts. Marinate for about 10 minutes.
- Place the duck breasts skin side up over a rack within a roasting tin in the middle of the oven. Cook for 7 minutes for rare, 10 minutes for medium and 14 minutes for well done. Halfway through the cooking time, baste the duck breasts with the clementine teriyaki sauce used for the marinade, and then baste again a couple of minutes before you take them out of the oven, discarding any remaining marinade. Cover and rest the meat for a few minutes.
- Meanwhile, in a bowl, mix the clementines, physalis, red onion, coriander and chilli together with most of the desiccated coconut and peanuts, reserving a little of the coconut and peanuts for garnish.
- To serve, mix the salad dressing into the clementine salad, transfer to the serving plates and sprinkle the remaining coconut and peanuts over it. Cut the duck breasts into 5mm slices and place alongside the salad. Drizzle a couple of tablespoons of the reserved clementine teriyaki sauce (not used for marinating) over the duck slices, top with the micro coriander, if using, and serve.
From The Japanese Larder by Luiz Hara; photography by Simon Smith. Published by Jacqui Small