Crispy duck breast with homemade Teriyaki sauce

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
3.7 3
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 TEASPOON Chicken broth (instant)
  • 4 TSP Sugar
  • 2 coated Tsp Cornstarch
  • 2–3 Duck breasts (approx. 250 g each)
  • 1 TABLESPOON Sesame
  • 7-10 Tbsp salt and pepper
  • 1/2 bunch Chives
  • 7-10 Tbsp Wood skewer
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Peel ginger and garlic and chop very finely. Boil 1/8 l water, soy sauce, sake, sesame oil, broth, sugar, ginger and garlic. Stir starch and 2 tbsp. water until smooth. Stir into the boiling sauce and simmer for 2-3 minutes.

  2. 2

    Let it cool down.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Turn the duck breasts over 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.

  6. 6

    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.

  7. 7

    Jasmine rice tastes good with it.

Nutrition Facts

KCAL
350 kcal
CARBS
8 g
FATS
24 g
PROTEINS
24 g