Tataki Glazed Duck

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Ingredients

• 4 Duck Breasts
• 4 Duck Legs 
• 250g Coarse Salt 
• 200ml Olive Oil
• 2 Sweet Potatoes 
• 20ml Miso Paste
• 200ml Soy Sauce 
• 50ml Sesame Oil 
• 50ml Rice Wine Vinegar 
• 50ml Brown Sugar 
• 30ml Sesame Seeds 
• 1 Tbsp Honey

Method

Duck and Sweet Potato

Preheat the oven to 150˚C. Place the duck legs and breasts on a tray skin-side up, pour the salt over the skin, cure for 2 hours in the fridge, wash the salt off the duck, and pat dry. Place duck legs skin side up in a small roasting pan with high sides that fit the duck snugly, pour the olive oil over the duck legs. Cover the pan with tin foil and place in the oven, confit for 2 – 2 ½ hours, or until the duck falls off the bone. In a separate dish, bake the sweet potatoes for 1 hour, or until soft.

Allow the sweet potatoes to cool, and pass through a fine sieve, stir in the miso and season to perfection.

Place the duck breasts skin side down in a large non-stick frying pan on medium-high heat. Sear until the skin is dark golden, remove to a board to rest. Before removing the legs, add the breasts for 8-12 minutes, skin side up.

Tataki Glaze

To make the glaze, combine all the ingredients in a small saucepan, bring to a boil, reduce until sticky, and stir in the roasted sesame seeds. When plating, drizzle the gorgeous glaze over the duck.