Pan-Roasted Duck Breasts with Yuzu Sauce

It’s time to start planning Christmas dinner, sweeties!

Plan your holiday meal with this festive, quick and easy recipe that is sure to impress.


recipe for 2

300g yuzu-cha
2 duck breasts
3 tbsp water
1/2 renkon or lotus root, sliced
sprigs fresh thyme
sprigs fresh rosemary
freshly ground black pepper
himalayan salt
garlic powder
pink peppercorns
2 tsp brown sugar
extra virgin olive oil


  1. Preheat the oven to 200°C. Season both sides of the duck breasts with freshly ground black pepper, salt and garlic powder. Sprinkle with brown sugar. In a cast iron skillet or any oven safe pan, heat olive oil over medium-high heat. Sear the duck breasts, fat/skin side down, for about 5 minutes. Add thyme, rosemary and pink peppercorns. Turn the duck breasts over and sear for 2 minutes. Sear the renkon as well until slightly golden.
  2.  Transfer skillet to the oven and roast until the duck is cooked to your liking: 3 to 4 minutes for medium rare and 5 to 6 minutes for medium well.
  3. Heat a small sauce pan over low-medium heat, pour in the yuzu-cha and water. Boil for 2-3 minutes. Add salt and pepper. Divide sauce into 2 parts and transfer to sauce dishes.
  4. Thinly slice each duck breast on a chopping board.
  5. It is best paired with brown rice and red quinoa combination. Arrange on each plate along with renkon, some fresh sprigs of thyme and rosemary  – and the sauce. Spoon yuzu sauce over if desired. Serve immediately. Enjoy!!!


~Bon Appétit ~

Many thanks to the warm, friendly and talented Food Photographer – Justin De Jesus – for collaborating and working with me in this food experimental pursuits. You can check out his craft and works below:

Au revoir!