Teriyaki duck


Total time: 1hr
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 739 Kcal, 48g Protein, 34g Carbohydrates, 44g Fat


Ingredients

  • Marinade
  • 1 tbsp liquid honey
  • 3 tbsp soy sauce
  • 1 tbsp lemon juice
  • 3 tbsp mirin (rice wine)
  • 4 duck breasts with fat (approx. 220 g each)
  • Fried rice
  • 100 g basmati rice
  • 2 dl water
  • 1 tbsp oil
  • 450 g pak choi, sliced
  • 200 g carrots, cut into thin strips
  • 2 eggs, beaten

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Instructions

  • Marinade

    Mix the honey and all the other ingredients up to and including the lemon juice. Cut a cross into the fatty layer of the duck breasts. Coat both sides of the duck breasts with the marinade, cover and leave to marinate in the fridge for approx. 30 mins. Pat dry the duck breasts. In a small pan, reduce the excess marinade to a syrupy consistency.
  • Fried rice

    Rinse the rice in a sieve under cold running water until it is clear. Drain well. Bring the water and rice to the boil, leave covered on a switched-off hob for approx. 20 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork. Heat the oil in a frying pan. Stir fry the pak choi and carrots for approx. 5 mins. Add the eggs and the rice, continue to cook for approx. 2 mins.
  • To cook the duck

    Heat the frying pan and fry the duck breasts for approx. 7 mins. until the fatty layer is crisp. Turn the duck breasts and fry for approx. 3 mins. Pour the remainder of the marinade over the top.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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