Teriyaki – Duck
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g duck breast, fillet with skin
- 2 leeks, young, thin
- 4 tablespoon sake, (Japanese rice wine)
- 4 tablespoon rice wine, sweeter, (Mirim)
- 2 tablespoon sugar, heaped up
- 70 ml soy sauce, Japanese
- 1 tablespoon oil, for frying
- salt
For decoration:
- Carrot
- radish
- Mustard, hotter to taste
Print Recipe
Pin Recipe Instructions
- Carefully cut the duck skin 3 times perpendicular to the meat fiber. Remove dead leaves and roots from the leek, wash and cut into pieces about 3 cm in size.
- Fry the meat skin-side down in a non-fat non-fat pan for about 3 minutes, turn and fry for 1 more minute. Remove from the pan and pour away the fat.
- Bring the sake, mirin and sugar to the pan over medium heat. Then add the duck and close the pan with a lid. After about 2 minutes, add the soy sauce and turn the meat. Cover and cook the sauce over low heat until thick. Turn the meat every now and then. Throw away the sauce.
- In a second pan, fry the leeks in a little oil over a medium heat for 2-3 minutes, season with salt.
- For decoration, wash the radishes and cut them into a decorative cut so that, for example, blossoms appear.
- Cut the meat into 4 mm thick slices and serve on plates with leeks and a dollop of mustard.
- Garnish with radishes and carrot slices if you like.
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