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. soya sauce
  • 1 tbsp. lemon juice
  • 3 tbsp. mirin
  • 4 duck breast mit der Fettschicht (je ca. 220 g)
  • Fried Rice
  • 100 g basmati rice
  • 2 dl Water
  • 1 tbsp. oil
  • 450 g pak choi, cut into strips
  • 200 g carrots, cut into thin strips
  • 2 eggs, whisked

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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
  • Magret Roasting

    Heat the frying pan and fry the duck breasts for approx. 5 mins. until the fatty layer is crisp. Turn the duck breasts and fry for approx. 2 mins. Pour the remaining 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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