Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Teriyaki duck, Japanese style duck breast with sauce and sesame seeds
Japanese-style duck with teriyaki sauce, sesame seeds, and spring onion

Teriyaki Duck

Author: Flavelo
Recipes Main Courses
'Teriyaki' isn't the name of the sauce, but a technique: 'Teri' (lustre, given by sugar) and 'Yaki' (grilling/broiling). This Japanese masterpiece is built on the balance of umami (soy sauce) and sweetness (mirin, sugar). Under the duck breast's thick fat layer, the meat stays juicy, whilst the sugary glaze caramelises on the skin, forming a crisp, shiny coating.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 600 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Frying pan (for cold start): Important technique!
  • Tongs: For turning.

Allergen Information

⚠️ Soya
⚠️ Sesame seeds
⚠️ Cereals containing gluten (if soy sauce not gluten-free)

Instructions

1 ✓

Score duck skin in diamond pattern. Cut through fat, but be careful not to damage meat! Salt both sides.

Tip: Scoring increases surface area, so more fat renders out, making skin crispier.
2 ✓

Place duck SKIN SIDE DOWN in COLD frying pan. Turn heat to medium. Fry like this approx 10-12 minutes until fat renders and skin is golden brown, crisp.

Tip: Cold start is duck's secret! If put in hot pan, skin burns and seals, trapping fat inside.
3 ✓

Turn over, fry meat side 3-4 minutes (for medium). Remove and rest.

Tip: Pour off rendered duck fat (worth gold, keep for later!), don't leave in pan.
4 ✓

Meanwhile in small pot boil soy sauce, mirin, sugar, ginger, garlic, sesame oil together. Cook until thick syrup.

Tip: Sugar caramelisation and liquid evaporation thickens sauce (reduction).
5 ✓

Slice rested duck. Pour over hot teriyaki sauce, sprinkle with sesame seeds and spring onion.

Tip: Saucing after slicing ensures crisp skin doesn't get totally soggy, but meat gets flavour.

Recipe FAQ

Can I replace Mirin?
Hard, because mirin is special sweet rice wine. If absent, use white wine and more sugar, but taste won't be authentic.

Ingredients

  • 2 whole Duck breasts (with skin)
  • 100 ml Soy sauce
  • 50 ml Mirin (Japanese cooking wine)
  • 2 tbsp Brown sugar
  • 1 tbsp Fresh ginger (grated)
  • 2 cloves Garlic (crushed)
  • 1 tbsp Sesame oil
  • 1 tbsp Sesame seeds (toasted)
  • 2 whole Spring onions