Roasted Duck Tataki with Wasabi Salsa

sliced duck

Marinated in light soy sauce and cumin seed, the Roasted Duck Tataki with Wasabi Salsa brings out the very best of Asian flavours. The tender duck breast coupled with a hint of wasabi and the sweetness of the soy sauce creates an everlasting culinary sensation that will leave you wanting more. Garnished with orange flesh and a drizzle of ponzu sauce, this dish is an indulgence – from the first bite to the last.



250 grams or 1 piece duck breast

80 grams persimmon fruit slice

1/2 piece orange julienned

1/2 piece lemon julienned

Flesh from 1 orange


1 gram cumin seeds

3 grams light soya sauce

5 grams sugar

10 grams oyster sauce

2 pinches chilli powder

2 pinches salt

2 pinches black pepper, crushed

Capers to garnish

Ponzu sauce

Wasabi Salsa

1 gram wasabi powder

4 grams sugar

20 grams onion, finely chopped

4 grams garlic, finely chopped

40 ml grape seed oil

Salt and white pepper to taste



  1. Pre-heat the oven to 180C for at least 20 minutes.
  2. Trim any excess fat from the duck breast. Gently score the skin with a knife horizontally & vertically 10mm apart to produce a cross hatch pattern on the skin but do not cut through the skin. Season the skin with salt and pepper.
  3. Mix all the marinade ingredients together in a bowl and marinate the duck meat in the mixture for 4 hours.
  4. When ready to cook, heat a frying pan on medium heat and place the duck meat skin side down. Cook until it turns a golden brown.
  5. Press the duck with spatula to allow the fat comes in contact with the pan, so it renders and becomes crispy.
  6. When the skin is crispy, turn the duck over and seal the rest.
  7. Transfer the duck to the oven and roast for 18 minutes at 120 C for medium doneness (leave them in the oven for 2-3 minutes more if you prefer it medium well or well done).
  8. Once the duck is cooked, take them out from the oven and let it rest for 2 minutes.
  9. Lightly grill the slice persimmon and set aside.
  10. To make the Wasabi Salsa, mix all the salsa ingredients together and season with salt & pepper. Set aside.
  11. Slice the duck breast across into 3mm thick pieces and arrange them along with Wasabi Salsa, orange meat, orange slices and lemon slices.
  12. Pour the ponzu sauce around the duck. Garnish with capers.


This duck would be perfect served for a party. Pair it with the Academy of Pastry Art’s nut and fruit loaded fruitcake.

Academy of Pastry Arts Malaysia

Tucked away in the suburbs of Petaling Jaya in a deceptively ordinary building, lie some of Malaysia’s (and the World’s!) best pastry chefs and 600 kilograms of dark chocolate. Housing 15 professionally equipped kitchens and 16 highly skilled and carefully selected chefs, The Academy of Pastry Arts Malaysia is a premier professional institution that has produced young chefs who are not only sought after in the industry, but have also won or placed at some of the most prestigious international competitions.

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