Asian Duck Teriyaki
A sophisticated yet simple dish featuring succulent duck breast glazed in a homemade, glossy, savory-sweet teriyaki sauce.
Ingredients
- •4 duck breasts (about 6-8 oz each)
- •1/2 cup soy sauce
- •1/4 cup mirin
- •2 tablespoons brown sugar
- •1 tablespoon honey
- •1 tablespoon fresh ginger, grated
- •2 cloves garlic, minced
- •1 teaspoon toasted sesame oil
- •1 tablespoon cornstarch mixed with 1 tablespoon water
- •2 green onions, thinly sliced for garnish
- •1 teaspoon toasted sesame seeds for garnish
Instructions
- 1
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
- 2
Place the duck breasts skin-side down in a cold, dry skillet and turn the heat to medium-low to slowly render the fat for 10-12 minutes until the skin is golden and crispy.
- 3
Flip the duck breasts and cook for another 3-5 minutes for medium-rare, or until your preferred level of doneness, then remove from the pan and let rest on a cutting board.
- 4
In the same skillet, drain all but 1 tablespoon of the rendered duck fat.
- 5
Add the soy sauce, mirin, brown sugar, honey, ginger, and garlic to the pan, whisking over medium heat until bubbling.
- 6
Stir in the cornstarch slurry and simmer for 1-2 minutes until the sauce thickens into a glossy glaze.
- 7
Slice the rested duck breasts into thin strips and toss them briefly in the glaze or arrange them on a plate and drizzle the sauce generously over the top.
- 8
Garnish with sliced green onions and toasted sesame seeds before serving.
💡 Chef tips
- Render the fat slowly on low heat to ensure the skin becomes perfectly crispy rather than burnt.
- The rendered duck fat is liquid gold; strain and store it in the refrigerator to use for roasting potatoes or sautéing vegetables later.
- If you prefer a thicker glaze, let the sauce reduce for an extra minute before adding the duck.
✅ How it should turn out
The finished dish features perfectly crispy, golden-brown skin and tender, juicy meat coated in a rich, dark, aromatic glaze that balances salty and sweet notes.