It takes very little time for the actual cooking, but for the best result for the crispy juicy skin, I like to season the duck breast 2 days in advance. I simply season both sides of the meat with salt and pepper, and rest it skin-side up in a plate with the cover for the first 2 nights, then uncover in the morning of the cooking and let the skin air-dry in the fridge until 1 hour prior to cooking. If you don't have time, you can season the meat just a couple of hours before the cooking and it will still be good.
Ingredients
2 pairs of duck breast
salt and pepper
(Ponzu Sauce)
3 tbsps. dark soy sauce
2 tbsps. black vinegar
1 tbsp. grapefruit juice
1 tsp. sesame oil
sliced dried red chili peppers
daikon, peeled grated, and drained of excess juice
chopped mixed herbs, such as daikon sprouts, ginger, shiso, and scallion
Procedure
Season both sides of the duck breasts and let it rest in the fridge for 2 hours to 2 days. Take them out of the fridge 1 hour before cooking. Score the breast skin with a knife (about 1/2" wide).
Meanwhile, combine the ingredients for the ponzu and set aside.
To cook the duck, heat the pan to medium-low. Place the breasts skin-side down on the pan and cook until the skin is golden-brown (about 10 min). By then, the duck should release a lot of fat grease. Discard the fat grease or save it for another use.
Turn the meat over and continue to cook for 3-4 minutes. Transfer the meat to a cutting board, cover with the foil and let the meat rest for 5 minutes.
Slice the meat and enjoy with the ponzu sauce, grated daikon, and mixed herbs.
Duck dinner was served with donabe rice, made by Jason.
