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Grilled Duck with Ponzu

Luckily for me, growing up half Chinese meant that I got to eat a lot of duck. Peking duck, Cantonese roasted duck, Kamo Rosu, I love all the ducks. Duck breast is one of those foods that’s best served simply. In this case, we’re going to be cooking it over the grill with salt and pepper. You can pan sear as well, but that smokiness is irreplaceable. The trick to getting a really tender duck breast is to dry brine it 24 hours ahead of time. That just means heavily salting it and allowing the salt to absorb deep into the flesh. Because it has such a meaty and rich profile, I’m pairing it with a homemade ponzu sauce and grated daikon radish. The ponzu adds much needed zest and grated daikon add a freshness to any kind of savory dish. It is my opinion that duck should be cooked MEDIUM. Medium-rare is way too chewy in this case. A lot of people attribute duck to being “gamey” but I think that is what makes it taste so good. It’s a very good alternative to eating steak. Anyway, hope you guys enjoy the video and try this out! Thanks! Ingredients 1 duck breast 1/4 Daikon (grated) 1 cucumber Shiso (for garnish) garnish Sansho pepper (optional) Ponzu sauce (homemade or store bought) 1/2 cup soy 1/2 cup citrus juice (yuzu, orange, lemon, lime, you can use any combination) 1/4 cup rice vinegar 2tbs sake 2tbs mirin Zest of one citrus fruit 1 handful of bonito flakes 1 piece of kombu Combine all ingredients and allow to sit in the fridge for 1-3 days. Strain through a paper towel and sieve and store in a bottle.