A delightful duck dish perfect for pleasing guests.


  • 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


  • Check the duck breasts and trim off any fat and sinew.
  • Season with salt and cracked black pepper.
  • 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.
  • This will take about 4 minutes on each side. When cooked, remove the duck breasts.
  • 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.
  • When well glazed on both sides, place the breasts on a cutting board, and slice into 4 - 5 pieces each.
  • Before getting the duck cooking, simply peel and seed the cucumbers, and slice into one centimetre pieces.
  • In a bowl, whisk together the mustard, salt, sugar, and vinegar.
  • Marinate the cucumber slices for at least 15 minutes and up to one hour preferably.