Teriyaki – Duck

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. In a second pan, fry the leeks in a little oil over a medium heat for 2-3 minutes, season with salt.
5. For decoration, wash the radishes and cut them into a decorative cut so that, for example, blossoms appear.
6. Cut the meat into 4 mm thick slices and serve on plates with leeks and a dollop of mustard.
7. Garnish with radishes and carrot slices if you like.