Unlike traditional teriyaki dishes that require the meat to be marinated then grilled, the duck breast is first seared then braised in teriyaki sauce. When done, the duck breast was sliced, arranged on a bed of rice, drizzled with the teriyaki sauce, and garnished with sliced scallions and toasted sesame seeds.
The recipe is meant for one as only half of a duck breast was used. You can always double, triple or even quadruple the recipe to feed more people.
Duck skin is quite fatty. When you sear the duck, a pool of rendered fat will surround it in the pan. You won’t use that fat in this dish but I urge you not to throw it away as it is full of flavor. Cool it and keep in covered jar in the fridge. Use it to cook fried rice and be amazed at how much richness it contributes.
Duck breast in teriyaki sauce
- 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. Stir in the honey (if using) and grated ginger.
- 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.
More teriyaki goodness in the recipe archive: