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May 2003 BOSTON II

Panko Crusted Duck Breast with Mandarin & Arugula Salad
Chef Anthony Susi of Sage - Boston, MA
Adapted by StarChefs


Yield: 4 Servings


  • 4 boneless, skinless duck breasts
  • 4 Mandarin oranges, peeled and segmented
  • 4 cup Panko (Japanese breadcrumbs)
  • ¼ cup fresh cilantro, chopped
  • ¼ cup fresh mint, chopped
  • 2 Tablespoons fresh sage, chopped
  • 2 Tablespoons fresh chives, chopped
  • 2 Tablespoons fresh tarragon, chopped
  • ¼ cup grated Parmesan cheese
  • 2 large bunches arugula
  • 2 shallots, sliced finely
  • 3 Tablespoons lemon juice
  • 3 Tablespoons unsalted butter
  • Kosher salt and fresh ground black pepper, to taste
  • 3 eggs, beaten
  • Vegetable oil for frying


In a large mixing bowl combine the Panko, mint, cilantro and Parmesan and season with salt and pepper. Dip the duck breast in the eggs and then into the bowl with the Panko mixture, generously coating the duck.

Heat the oil in a large sauté pan over medium heat and fry the duck breasts on both sides. Finish cooking by placing the breasts in the oven and bake to medium rare to medium. Discard the fry oil from the pan and wipe off any remaining breadcrumbs. In the same pan, add the butter to the pan on medium heat as it begins to brown, add the shallots and the rest of the herbs. When the butter turns a dark nutty brown color, remove the pan from the heat and de-glaze it with the lemon juice. Set aside. This will be used as the vinaigrette.

When the breasts are done, rest them for five minutes then slice them and lay them on to serving plates. Toss the arugula, orange segments and the vinaigrette together in a bowl, season with salt & pepper and serve along side the sliced duck.