Duck with Teriyaki Glaze


Preparation info

  • Makes


    main-course servings
    • Difficulty


Appears in

The Duck Cookbook

The Duck Cookbook

By James Peterson

Published 2003

  • About

Teriyaki is the easiest of all sauces to make. Traditional recipes call for soy sauce, sake, and a sweet Japanese cooking wine called mirin, but half the time I substitute white wine for the sake, and I use sugar when I’ve run out of mirin. Teriyaki sauce becomes a glaze when you reduce it in a sauté pan containing cooking duck breasts, or when you repeatedly brush the sauce on duck breasts cooking on the grill.

In this recipe, some of the teriyaki is used to glaze the duck and some