DUCK IN LIGHT TERIYAKI SAUCE

This is an extremely easy and quick recipe that is amazingly good. Here I used an Asian slaw recipe as a side, Pickled carrot salad. It was a light and delightful combination. 

INGREDIENTS

2 duck breast, skin on

3 Tbsp light teriyaki

Light teriyaki sauce

50ml light soy sauce

40ml mirin

40 ml sake

20g caster sugar

METHOD

To make the light teriyaki sauce, mix together all the ingredients in a small saucepan and stir over low heat until the sugar is just dissolved. Allow to cool.

You can keep the leftover sauce in a glass container in the fridge or cupboard. 

Place the duck breasts skin-side down in a cold frying pan.

Place the pan over medium heat for about 7-8 minutes to allow the fat to render and the skin to crisp.

Turn over and cook the meat side for 3 minutes or until cooked to your liking.

Add the light teriyaki and roll the duck breasts through the sauce until they are glazed and sticky.

Rest for 5 minutes and then slice thinly.

Serve.

Serves 4 as part of a banquet

                  

This was a very successful dinner party. I made Banh Xeo crêpes and added Salt and pepper pork belly and Duck in teriyaki sauce. The crepes together with the pork and duck were super delicious! - see recipes in blog. From the cookbook 'Asian After Work'.