Written by Jeff Davis Visit :
Visit authors websiteIngredients
Soy Sauce
2 cup(s) Sake
1/2 cup(s) Mirin
1/2 cup(s) Soy Sauce
1/2 cup(s) Vegetable Broth
1/2 tsp Fish Sauce
1/2 tbsp Rice Wine Vinegar
1/2 tsp Fresh Grated Ginger
2 clove(s) Garlic, grated
Pan Seared Duck
2 Duck Breast
1 cup(s) Short Grain Rice or Jasmine
2 cup(s) Water
Green Onions
White Sesame Seeds
Japanese Seven Spice
Pepper
Salt
Instructions
Soy Sauce
Step #2 - Combine all the sauce ingredients in saucepan and bring to a boil. Reduce heat and let simmer until reduced by half.
Step #3 - Pour sauce into a measuring cup.
Step #4 - Chop up some of the green onion and add it to the sauce.
Pan Seared Duck
Step #6 - Add two cups of water to saucepan and bring to boil. Add 1 cup of rice and salt, cover and cook for 20 minutes. When rice is done, fluff with fork.
Step #7 - Preheat the oven to 300 degrees.
Step #8 - Score the skin side of the duck breast, ensure to only cut the fat, not the meat beneath.
Step #9 - Generously salt and pepper both sides of duck.
Step #10 - Add duck to cold pan, skin side down.
Step #11 - Turn the heat to medium and allow the fat to start rendering.
Step #12 - Continue to cook until skin is brown. About 5 to 7 minutes. Remove from skillet and set aside.
Step #13 - Drain the fat from the pan and add skillet back to stove.
Step #14 - Reserve about 1/4 cup of the sauce to finish your dish, but pour the rest of the sauce into skillet.
Step #15 - Add duck breast back to pan, this time skin side up.
Step #16 - Cook the duck breast for a few minutes, basting the whole time.
Step #17 - Transfer skillet to oven and cook for another 5 minutes or so. Until internal temperature is about 135.
Step #18 - In a small skillet, toast some sesame seeds on medium heat for a few minutes.
This step is optional, Japanese Seven Spice also has some sesame Seeds in it which well be adding at the end.
Step #19 - Allow the duck to rest for 10 to 15 minutes before slicing it up.
Step #20 - To Serve. Add rice to plate, sprinkle with a few chopped green onions. Slice the duck breast diagonally and place on plate. Drizzle rice and duck with reminder of sauce we made. Sprinkle with toasted sesame seeds and Japanese seven spice.
