Duck Teriyaki With Pickled Cucumber

A delightful duck dish perfect for pleasing guests.

Ingredients


  • 4 duck breasts (boneless, skin off)
  • salt and cracked black pepper
  • 1 tblsp vegetable oil
  • teriyaki glaze
  • 50 ml mirin
  • 50 ml japanese soy sauce
  • 50 ml sake
  • for the garnish:
  • a few chervil leaves
  • seven spice mix ( shichimi togarashi ) optional
  • for the pickled cucumber
  • 1/2 large cucumber
  • 1 tsp dijon mustard
  • 1/2 teaspoon salt
  • 1 tblsp sugar
  • 2 tblsp rice wine vinegar

Method

  1. Check the duck breasts and trim off any fat and sinew.
  2. Season with salt and cracked black pepper.
  3. Heat a large heavy fry pan over high heat, and sauté the duck breasts in the vegetable oil over medium high heat, until well browned, but still pink in the middle.
  4. This will take about 4 minutes on each side. When cooked, remove the duck breasts.
  5. Add the teriyaki glaze, and boil it until it becomes thick and syrupy.  Add the duck to the glaze, and turn frequently for about 1 minute.
  6. When well glazed on both sides, place the breasts on a cutting board, and slice into 4 - 5 pieces each.
  7. Before getting the duck cooking, simply peel and seed the cucumbers, and slice into one centimetre pieces.
  8. In a bowl, whisk together the mustard, salt, sugar, and vinegar.
  9. Marinate the cucumber slices for at least 15 minutes and up to one hour preferably.




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