Teriyaki duck breast served with leek. This is served in small bowls wasabi, mustard and teriyaki sauce in which the duck meat is dipped before eating. Enough rice to taste the teriyaki duck breast. Leeks and, depending on thickness, cut in quarters lengthwise in half or cut and then into larger pieces, like to see in the picture above. Wash duck and dry with kitchen paper. The skin cut at an angle slightly more than once. I used to love my Japanese knives very sharp, so that only the skin is incised, but not the meat.
Thus, while leaving the fat, but keeps the meat juicy. Heat a frying pan without added fat. The duck breast with the skin side down in skillet and fry for 3-4 minutes at the highest level. The temperature switch back to low level. The duck with a spatula lift from the pan and place on a plate. The hot duck fat carefully pour away – preferably in a bowl first, so it can cool down there. The frying pan to cool slightly, carefully pour sake, that it does not splash. Loosen the browned bits from bottom, add mirin and sugar and boil the sauce. Continue reading