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. Prep the glaze in advance for a quick and easy mid-week meal.
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Cooking tools:
- Saucepan
- Skillet
- Nonstick skillet
- Oven
- Roasting pan
- Roasting rack
- Mixing bowl
- Chef's knife
- Cutting board
- Paper towel
- Spoon
- Aluminum foil
- Plate
- Serving platter
Ingredients
- 1 quantity of clementine Teriyaki Sauce (click here for recipe )
- 2 duck breasts (about 250g each)
- Sea salt
- Freshly ground black pepper
- 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 corianderÂ
- ½ red chilli
- Finely diced micro coriander (optional)
- 1 tbsp light soy sauceÂ
- 1 tbsp lime juice
- 1 tbsp caster sugar
- Generous pinch of crushed chilli flakes
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