This is a variation of serving duck breast and similar to the one in Mark’s book p143. I made some modifications to most traditional way of serving duck breast and served the duck breast slices on a bed of thinly sliced red onion. This time, I slightly over cooked the breast (not intentionally) but it still tasted OK. The ways I cook the duck breast is the same as before.
I sliced the red onion into very thin slices, lightly salted, mixed and let it stand for 5 minutes. After ringing out the extra moisture, I soaked it in ice cold water (with ice cubes) for 5 minutes–ringing out the water in a paper towel. I then dressed it with a small amount of ponzu shoyu ポン酢醤油 and extra-virgin olive oil. Meanwhile I grated daikon and added ponzu shoyu. I sliced the cooked duck breast into thin pieces.