Quick-Cured Duck & Charred Treviso Winter Salad with Sake-Kumquat Citrus Dressing and Crispy Buckwheat–Nori Crunch

Instructions

1. 1

   Quick-cure the duck: pat 2 pieces Duck breast (skin-on) dry. Mix 1 1/2 tsp Kosher salt, 1 tsp Sugar, and 1/2 tsp Sansho pepper (or ground Sichuan pepper). Rub all over the flesh side and lightly over the skin side. Place on a plate, uncovered, in the fridge.

   2 min

   Tip: Uncovered is the move: it dries the skin so it crisps faster and renders cleaner.

2. 2

   Make the citrusy dressing: in a bowl, whisk 6 pieces Kumquats, 1 tbsp Lemon juice, 1 tbsp Rice vinegar, 1 1/2 tbsp Soy sauce, 2 tbsp Sake, 1 tsp Dijon mustard, 1 tsp Honey, 1 1/2 tsp Toasted sesame oil, and 1 tsp Ginger. Whisk in 3 tbsp Extra-virgin olive oil to lightly emulsify. Taste and adjust: more soy for depth, more lemon/vinegar for snap, more honey for roundness.

   7 min

   Tip: Slice kumquats thin; the peel is the perfume. If it’s too bitter, add 1 more tsp honey.

3. 3

   Build the crunch: in a dry skillet over medium heat, toast 1/3 cup Toasted buckwheat (kasha) until it smells nutty (if not already very toasted). Add 1 1/2 tbsp White sesame seeds for the last 1 minute. Off heat, stir in 1 sheet Nori sheet and 1 tbsp Neutral oil to make it slightly cohesive. Cool in a bowl.

   5 min

   Tip: Nori goes in off-heat so it stays fragrant, not fishy.

4. 4

   Prep the winter-crisp vegetables: quarter 1 small head Treviso radicchio (or regular radicchio), halve 2 heads Belgian endive, shave 1/2 bulb Fennel bulb, slice 1/2 large Cucumber, and slice 2 stalks Scallions. Keep greens cold and dry.

   10 min

   Tip: Dry greens = dressing clings instead of sliding off. A salad spinner is basically a cheat code.

5. 5

   Preheat a heavy skillet (cast iron preferred) over medium-low for 2 minutes, then medium. Take duck out of the fridge. Score the skin in a shallow crosshatch (don’t cut into the meat).

   4 min

   Tip: Scoring gives rendered fat an exit route; that’s how you get crisp without overcooking the center.

6. 6

   Sear the duck skin-side down in the dry pan. Start medium, letting fat render; pour off excess fat once or twice if it pools. When the skin is deeply browned and crisp, flip and sear flesh side briefly. Target internal temp 125–130°F (52–54°C) for medium-rare.

   10 min

   Tip: If the pan is smoking early, lower the heat—rendering is a slow win. Save the duck fat for roasting potatoes later.

7. 7

   While duck cooks, char the treviso and endive: in a second hot pan (or after moving duck to rest), sear cut sides of treviso/endive with a touch of duck fat or 1 tbsp Neutral oil until browned at the edges but still crisp.

   6 min

   Tip: You’re not cooking them to softness—just giving them that restaurant bitter-sweet char.

8. 8

   Rest the duck on a board, skin-side up, 5 minutes. Then slice thinly across the grain.

   7 min

   Tip: Resting skin-side up keeps it crisp; resting skin-down steams it.

9. 9

   Assemble: toss 3 cups Baby kale or arugula, shaved fennel, cucumber, and scallions with just enough dressing to gloss. Plate with charred treviso/endive. Fan sliced duck over the top. Spoon a little extra dressing around, then finish with the buckwheat–nori crunch.

   6 min

   Tip: Dress greens first, then add charred pieces and duck so they don’t get soggy.