Duck, daikon, ponzu, sand and saltwater

I live at Port Willunga, South Australia, arguably the best beach in the state. Port Willunga is 45 mins South of Adelaide (if you get the expressway and start work at a ridiculous hour of the morning, say, in the Adelaide Central Market). Port Willunga is a semi-well kept secret sandwiched between Aldinga and Maslin beach where the cliffs give way to the Willunga creek. To the North and South are housing estates and Mcdonalds but to the West is the ocean and to the East, grape vines and rolling hills.

I don’t mean to sound smug but the drive pays off. I can come home from work, knock up a duck salad, grab a bottle of wine and be watching the sunset over the ocean before you city-siders can say ‘whats on the telly tonight’.

Duck and daikon salad with ponzu shoyu dressing

2 duck breasts

salt and white pepper

For the dressing:

2 tblsp mirin

3 tblsp rice vinegar

1 tblsp tamari

1 orange, juiced

1 lime, juiced

1/4 tsp toasted sesame oil

For the salad:

1/2 daikon radish, finely sliced

1/2 carrot, finely sliced

2 spring onions, finely sliced

6 snow peas, finely sliced

3 cm ginger, finely sliced

finely sliced chilli, to taste

Score the skin of the duck breasts and pan fry, skin side down, over a medium heat for 8 minutes without turning. Season the meat with the salt and pepper during the frying.

 

Tip out the rendered duck fat and turn over when they look like this:

Season the skin with salt. Cook for another 5 minutes over a slightly higher heat then rest the duck, off the heat but still in the pan, for 5 minutes. Mix the dressing while the duck is resting by mixing all the ingredients together. In a separate bowl mix the salad ingredients together. Slice the duck and marinate in the dressing, leaving the skin out of the liquid, for 2-3 minutes or as long as it takes to walk to the beach.

Separate the duck slices, salad and dressing into two bowls and serve.

After work. Saturday 4th December. 37 degrees. Port Willunga beach.

Advertisements