A harmonious combination of natural colors fills your plate from above. There's the golden brown, crispy yet inviting duck skins, resting on a bed of white daikon mixed with vibrant green leaves, sprinkled with black sesame seeds, all adorned by splashes of amber from the tangy dressing.

Roasted Duck Breast with Daikon Salad

Name: Roasted Duck Breast with Daikon Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces duck breast skin on, scored; 1 large daikon radish julienned; 4 spring onions thinly sliced; 2 tablespoons black sesame seeds toasted; 1/4 cup soya sauce reduced sodium; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; to taste salt; to taste pepper; 1 tablespoon olive oil

Crispy roasted duck served over a refreshing daikon salad.

Category Main Course

Prep 25 minutes

Cook 20 minutes

Style Japanese

Technique Roasting

Diet Friendly Low-Carb

Daily recipe · November 19, 2024

A little about this dish

This low-carb Japanese-inspired recipe marries crispy roasted duck with a refreshing daikon radish salad in an unexpected yet savory twist. Duck, a richer poultry alternative, is beautifully complemented by the tangy dressing and crunchy daikon, which offers a unique, radish-esque flavor to balance the richness of the duck.

Ingredients (for 4)

Duck breast — 4 pieces — skin on, scored
Daikon radish — 1 large — julienned
Spring onions — 4 — thinly sliced
Black sesame seeds — 2 tablespoons — toasted
Soya sauce reduced sodium — 1/4 cup
Rice vinegar — 2 tablespoons
Sesame oil — 1 tablespoon
Salt — to taste
Pepper — to taste
Olive oil — 1 tablespoon

Preparation

Step 1 — 🌡️🦆🧂

Preheat your oven to 350°F. Season the 4 pieces of duck breast with salt and pepper to taste.
Step 2 — 🍳🦆🔥

Heat 1 tablespoon of olive oil over medium-high heat in an oven-safe pan. Add the duck breasts, skin side down. Cook for about 6-8 minutes until golden and crispy.
Step 3 — 🥘🦆⏲️

Transfer the pan to the preheated oven. Roast the duck breasts for approximately 8-10 minutes for medium-rare. After roasting, remove the pan from the oven and let the duck rest.
Step 4 — 🥗🥬🔪

While the duck is resting, make a salad by mixing the julienned daikon radish, 4 thinly sliced spring onions, and 2 tablespoons of toasted black sesame seeds.
Step 5 — 🥣🥢💦

In a separate bowl, whisk together 1/4 cup of reduced sodium soya sauce, 2 tablespoons of rice vinegar, and 1 tablespoon of sesame oil to make the dressing.
Step 6 — 🥗💦🍽️

Toss the salad in the dressing you just made. Divide the dressed salad among plates ready to be served.
Step 7 — 🍽️🦆👌

Finally, slice the rested duck breast and place it on top of the salad. Your meal is ready to serve immediately.

A final fox tip

To give this dish a fun spin, try adding thin apple slices to the salad for some sweet crunch. Plus, kids can get involved by helping to toss the salad and dressing. This recipe perfectly exhibits how traditional ingredients can step far beyond traditional roles, introducing you to a world of exciting and delightful possibilities.