Ingredients

2 Luv-a-Duck duck breasts, skin on, scored

Teriyaki marinade
1/3 cup dark soy sauce
2 cloves garlic, crushed
2 tsp grated ginger
1 tbsp mirin
1 tbsp honey
1 tsp sesame oil

2 large carrots, peeled into ribbons
1 long red chilli, deseeded, finely sliced
2 green onions, thinly sliced on the diagonal
¼ cup coriander leaves, roughly chopped
2 tbsp rice wine vinegar
1 tbsp lemon juice
1 tbsp caster sugar
1/4 tsp salt

Steamed jasmine rice and Asian greens, to serve

Equipment required

• Oven tray
• Chopping board
• Chefs knife
• Dessertspoon
• Tongs
• Serving plates
• Bowls

Products used

Fresh Duck Breasts

Method

1. Place duck breasts in a large snaplock bag. Combine marinade ingredients in a small bowl and pour over duck breasts. Marinate for at least 1 hour.
2. Meanwhile, to make the pickled carrot, combine the carrot, chilli, onions and coriander in a bowl.
3. In a small bowl, add the vinegar, lemon juice, sugar, salt and 1/2 tbsp warm water. Stir until sugar dissolves and pour over vegetables. Set aside.
4. Heat a large non-stick pan over medium-low heat. Remove duck from marinade (reserve) and pat dry with kitchen paper.
5. Place the duck, skin-side down, into the pan. Start the cooking process on a low heat and gradually bring the heat up to medium high. Your aim is to render the fat and form a crispy golden skin. Cook for 6 minutes skin side down then turn over and cook for a further 5 minutes. Transfer to a plate and rest for 5 minutes. Pour in the reserved marinade and bring to the boil. Once it looks like a glaze, remove from the heat. Slice duck and pour glaze over.
6. Serve teriyaki duck with carrot pickle, steamed rice and Asian greens.

LUV to Show You How

Products used

Fresh Duck Breasts

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