By Megan Salazar
This recipe appeared in the Wisconsin Waterfowl Association’s January 2026 eNewsletter.
All photos courtesy Megan Salazar
Duck Tataki with Turmeric Ponzu
Duck Tataki
- 2 duck breasts with or without skin
- 1 tbsp duck fat, beef tallow, or pork fat
- 1 tbsp soy sauce
- Orange peel
- 1 tbsp minced shallot
- 1/2 tbsp fresh grated ginger
- Pinch of Salt and Pepper
Garnish
- Persimmon, diced
- Toasted chickpeas
- Microgreens
Place all ingredients in a vacuum-seal bag, and sous vide at 130°F for 1-4 hours.
Remove from the vacuum-seal bag and dry the breasts on a paper towel.
Add to a cast iron pan on medium high heat and sear on both sides until browned on outside. If skin was left on make sure skin is crispy. Slice crosswise into 1/2 in slices.
Serve with turmeric ponzu and garnish with toasted chickpeas, Diced persimmon and microgreens.
Turmeric Ponzu Sauce Recipe
- ½ cup soy sauce (low-sodium is a good option)
- ¼ cup fresh lemon juice
- ¼ cup fresh lime juice (or yuzu juice if available)
- 2 Tbsp rice vinegar
- 1 Tbsp mirin
- 1 tsp ground turmeric
- 1 tsp grated fresh ginger
- 1 clove garlic, grated or minced
- 1 tsp honey or a pinch of sugar (optional, to balance the tartness)
- 1 Tbsp chopped green onion or chives (for garnish/infusion)
- 1 tsp toasted sesame oil (optional)
Combine all the ingredients in a bowl or jar and whisk or shake until well combined. Stir in the green onions and taste, adjusting seasonings as needed. For the best flavor, store in the refrigerator for at least 30 minutes, or ideally overnight, before serving. Can be stored up to 2 weeks.
