Crispy duck breast with homemade Teriyaki sauce

Name: Crispy duck breast with homemade Teriyaki sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 piece(s) (30 g) Ginger; 1 Garlic clove; 4 TABLESPOONS Soy sauce; 2 TABLESPOONS Sake (rice wine); 1 TEASPOON Sesame Oil; 1⁄2 Tsp Chicken broth; 4 TSP Sugar; 2 coated Tsp Cornstarch; 2–3 Duck breasts (approx. 250 g each); 1 TABLESPOON Sesame seed; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Chives; 7-10 Tbsp Wood skewer; 7-10 Tbsp Aluminium foil

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 piece(s) (30 g) Ginger
1 Garlic clove
4 TABLESPOONS Soy sauce
2 TABLESPOONS Sake (rice wine)
1 TEASPOON Sesame Oil
1⁄2 Tsp Chicken broth
4 TSP Sugar
2 coated Tsp Cornstarch
2–3 Duck breasts (approx. 250 g each)
1 TABLESPOON Sesame seed
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Chives
7-10 Tbsp Wood skewer
7-10 Tbsp Aluminium foil

Directions

1
Peel ginger and garlic and chop very finely. Boil 1/8 litre water, soy sauce, sake, sesame oil, broth, sugar, ginger and garlic. Stir starch and 2 tablespoons of water until smooth. Stir into the boiling sauce and simmer for 2-3 minutes. Let cool off
2
Wash the duck breasts, pat them dry very well and prick the skin several times with a wooden skewer. Roast sesame seeds in a hot pan without fat. Remove
3
Fry the duck breasts in the hot pan over a high heat for 3-4 minutes on the skin side until the skin is crispy. Then turn and fry on the meat side for 3-4 minutes. Season with salt and pepper. Turn the duck breasts again and fry on the skin side for 3-4 minutes. Fry larger and thicker duck breasts on each side for 1-2 minutes longer.
4
Wrap in foil and let it rest for 3-4 minutes. Wash the chives, dab dry and cut into thin rolls. Cut duck breasts into slices of about 1 cm thickness. Pour Teriyaki sauce over them. Sprinkle with sesame and chives. Serve with jasmine rice