Roast Duck in Clementine Teriyaki Glaze with a Clementine and Toasted Coconut Salad

Name: Roast Duck in Clementine Teriyaki Glaze with a Clementine and Toasted Coconut Salad
Cuisine: Japanese
Ingredients: 1 quantity of Clementine Teriyaki Sauce; 2 duck breasts (about 250 g/9 oz each); sea salt; freshly ground black pepper; 2 tbsp desiccated (shredded) coconut; 1 tbsp peanuts, toasted; 2 clementines, peeled, segmented and white pith removed; 4 physalis (cape gooseberries), washed and quartered; 4 physalis (cape gooseberries), washed and quartered; ¼ red onion, finely sliced; 2 tbsp chopped coriander (cilantro); 2 tbsp chopped coriander (cilantro); ½ red chilli, finely diced; micro coriander (micro cilantro) and edible flowers, to decorate (optional); micro coriander (micro cilantro) and edible flowers, to decorate (optional); micro coriander (micro cilantro) and edible flowers, to decorate (optional); 1 tbsp light soy sauce (usukuchi shoyu); 1 tbsp light soy sauce (usukuchi shoyu); 1 tbsp lime juice; 1 tbsp caster (superfine) sugar; generous pinch of crushed chilli (dried red pepper) flakes

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

A Japanese inspired, savoury and sweet Duck a l’orange. Duck breasts are so fast to cook, just the time you need to whip up the salad.

Ingredients

1 quantity of Clementine Teriyaki Sauce
2 duck breasts (about 250 g/

Asia
Japan

Method

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/400°F/gas mark 6. To make the salad dressing, m