While shopping for ingredients to make teriyaki chicken in Sainsbury’s yesterday I came past some duck breast and decided to try using duck instead. I found a teriyaki chicken recipe online and just substituted chicken for duck. I also made a couple of other minor substitutions to the recipe since I didn’t have all the ingredients. Luckily, it ended up tasting pretty good.
Here’s the recipe:
• 2 duck breasts with skin on (about 300 grams)
• 4 tablespoons of sake (rice wine)
• 4 tablespoons of dark soy sauce
• 2 tablespoons of sugar
• 2 tablespoons of pineapple juice
Combine the ingredients and marinate the duck breasts in the refrigerator for about an hour. Heat some oil in a fry pan and fry the duck breasts skin down on medium heat until the skin is brown and crispy. If the duck is browning too quickly turn the heat down a little. Turn the duck over and fry the other side on low heat. After about 10 minutes add the remainder of the marinade to the pan and cook until the sauce thickens. Remove the duck and allow to rest for a few minutes. Slice the duck and serve with steamed rice, brocolli and a slice of pan fried pineapple.
Looks nice. I wonder the taste is as nice as the look? However, the meat looks over roasted. The most important is the sauce to blend with the meat. That’s my opinion.
Great idea. I am going to give this a try. I saw some duck breasts in the shop the other day so will have to get some and make this. I think even though duck can be quite dry the pineapple will help with that.