Pan-Seared Duck Breast with Teriyaki Vegetables

Steps

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1. 1
   Prepare homemade teriyaki sauce by combining soy sauce, mirin, sake, sugar, and ginger in a pot. Bring to a boil, then simmer until slightly thickened. Cool and store in a jar. Alternatively, use store-bought teriyaki sauce.
   ▶ ≈2:45
2. 2
   Score the duck skin with shallow crosshatch marks using a sharp knife, cutting only the skin without penetrating the meat. Season the duck breasts with salt (and pepper if desired) beforehand.
   ▶ ≈3:05
3. 3
   Place duck breasts skin-side down in a cold skillet, then turn on the heat. Once the skin is golden and crispy, flip and transfer to a preheated 150°C oven until the internal temperature reaches 58–60°C.
   ▶ ≈3:41
4. 4
   Cut bell peppers, onion, and garlic into diamond shapes. Slice broccoli into thin strips so it cooks evenly and quickly. Cut spring onions and sugar snap peas into diamond shapes.
   ▶ ≈0:40
5. 5
   Heat vegetable oil in a skillet and sauté onions and bell peppers first. Add broccoli; if the vegetables need moisture, add a splash of water. Then add mushrooms.
   ▶ ≈4:07
6. 6
   Add the sugar snap peas, then pour the teriyaki sauce over the vegetables and toss until evenly coated.
   ▶ ≈4:55
7. 7
   Remove the cooked duck breast and let it rest briefly. Slice thinly and plate with the teriyaki vegetables. Drizzle with extra teriyaki sauce and garnish with sesame seeds.
   ▶ ≈5:02