Duck Teriyaki

Name: Duck Teriyaki (Kamo no Teriyaki)
Cuisine: Japanese
Ingredients: 2 medium duck breast halves (preferably Magret, a very meaty variety), about 12 ounces each; 1 naganegi long onion, preferably, or 5 scallions, white part only, julienned in 2½-inch lengths and soaked in ice water for 20 minutes; 1 naganegi long onion, preferably, or 5 scallions, white part only, julienned in 2½-inch lengths and soaked in ice water for 20 minutes; ⅔ cup sake (rice wine); ⅔ cup sake (rice wine); 3 tablespoons mirin (sweet cooking wine); 3 tablespoons mirin (sweet cooking wine); 2 tablespoons sugar; 3 tablespoons shoyu (soy sauce); 3 tablespoons shoyu (soy sauce); ½ cup fresh-squeezed orange juice; ½ tablespoon tamari, to taste; komezu (rice vinegar) or balsamic vinegar, to taste; komezu (rice vinegar) or balsamic vinegar, to taste; komezu (rice vinegar) or balsamic vinegar, to taste; Plain cooked white or brown rice; Plain cooked white or brown rice

Kamo no Teriyaki

Preparation info

Yields
2 to 3
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

In this preparation, duck is cooked in Japanese broth with a little added orange juice. Serve the duck with plain cooked white or brown rice, which will soak up all the delicious broth left on the plates.

Ingredients

2 medium duck breast halves (preferably Magret, a very meaty variety), about 12 ounces each
1 naganegi long onion, preferably, or

Asia
Japan
Main course

Method

Remove any protruding skin from the duck. Cut off half of the fat attached to the flesh. Make very shallow checkerboard cuts on the fat side.

Drain the long onion or scallion pieces, and wipe them dry with a paper towel. Set them aside.

Have a medium pot of boiling water at hand. Heat a large skillet over moderate heat until hot but not smoking. Put the duck into the skillet fat