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Duck breast teriyaki

Duck breast teriyaki

Print Recipe
You don't need a special occasion to enjoy duck at home. If a whole bird is too much for a meal, or if cooking a whole bird is too much work on busy days, fully deboned duck breast is available in better groceries and supermarkets. Cooking it with teriyaki sauce is a simple way to indulge.
Course Main Course
Cuisine Japanese
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 person
Author Connie Veneracion

Ingredients

  • ½ duck breast
  • 2 tablespoons Japanese soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • finely sliced scallions to garnish
  • toasted sesame seeds to garnish

Instructions

  • Score the duck skin by making diagonal shallow cuts all over at half-inch intervals.
  • Repeat going the opposite direction.
  • Heat a non-stick frying pan.
  • Lay the duck on the pan, skin side down.
  • Cook over high heat until lightly browned.
  • Transfer the duck to a plate. Pour off the duck fat.
  • Return the frying pan to the stove with the heat set to medium. Pour in the soy sauce, mirin and sake.
  • Put the duck breast pan in the pan, skin side up.
  • Cover the pan and cook the duck over low heat for 15 to 20 minutes or just until done.
  • Transfer the duck to a chopping board.
  • Cut into slices about half an inch thick.
  • Place rice on a plate.
  • Arrange the duck on top.
  • Drizzle in the pan juices.
  • Sprinkle with sliced scallions and toasted sesame seeds.