Grilled duck with wasabi sauce

Remove the Magret de Canard from the package and pat it dry with a paper towel.

Grate the daikon, then mix it with salt and sugar. Lightly squeeze out the excess moisture.

Add dark soy sauce and wasabi to the daikon mixture and stir well.

Slice the Magret de Canard into thin pieces, about 2 mm thick.

In a pot, combine water, granulated soup stock, and light soy sauce, and bring to a boil.
 

Once it reaches a boil, turn off the heat. Using tongs, swish each slice of duck in the hot broth for about 10 seconds, then transfer to a plate.

Top the duck slices with the seasoned grated daikon from step 3.