Teriyaki Duck Breast

Name: Teriyaki Duck Breast
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g duck breast with skin Duck breast; 100g onion; 100g carrot; 1 tablespoon salt; 50ml Cooking Wine; 10g White pepper; 50ml Soy sauce; 2 tablespoons honey

by Anna Zheng Zheng

4.7 (1)

Favorite

5

Difficulty

Easy

Time

1h

Serving

2

Duck meat is a delicious delicacy, suitable for nourishment, and the main raw material of various delicious famous dishes. The ancients said: Duck meat is beautiful, and even domestic chicken likes it.

Ingredients

250g duck breast with skin Duck Breast
100g Onion
100g Carrot
1 tablespoon Salt

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50ml Cooking Wine

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10g White Pepper
50ml Soy Sauce

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2 tablespoons Honey

Teriyaki Duck Breast

1. Pat the duck breast loose with the back of a knife, and fork some holes on the duck skin side. Marinate with a little cooking wine, salt and white pepper for 20 minutes.

2. Shred the onion and carrot for later use.

3. Fry the duck meat with oil in the bottom of the pan until the skin is golden, and the duck meat can be easily penetrated with a toothpick.

4. Take out and slice from one side of the meat, do not cut off the skin, but connect slightly.

5. Mix two spoons of cooking wine, two spoons of light soy sauce, and one spoon of honey into teriyaki sauce.

6. In the bottom of the pot, add the shredded onion and carrot and stir fry.

7. Add the fried duck breast, pour the teriyaki sauce into the pot, simmer on a low heat, turn the duck breast on both sides to taste evenly, and then collect the juice on high heat.