Duck breast in teriyaki sauce

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1
Author Connie Veneracion


  • 1/2 duck breast
  • 2 tablespoons light soy sauce
  • 2 tablespoons mirin (sweet rice wine)
  • 2 tablespoons sake
  • 1 tablespoon honey optional
  • 1/4 teaspoon grated fresh ginger optional
  • finely sliced onion leaves to garnish
  • toasted sesame seeds to garnish


  • 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.