This is a pretty easy dish that tastes really good.
1 duck breast
Ponzu Sauce (I buy the ready made as we have no choice to get fresh yuzu here)
Salt and Pepper
a little bit of oil.
Preheat the oven to 190°C with air circulation (200°C for the traditional).
Pierce the duck skin in several places to help an even cooking.
Season the breast with salt and pepper and put it in a skillet with hot oil skin down.
When crispy and gold transfer to the oven for another 5 minutes.
When ready marinate in a bowl with Ponzu for 3 hours.
Before serving braise the leek in a pan until it’s soft. Remove the outter layer (which usually gets brown or burnt) and cut in bite sizes.
Cut the Duck breast in thin slices and fold over the leek.
I garnished with some spring onion and served with the Ponzu.