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.
8. The beautiful teriyaki duck breast was served on the table, and the whole family was so amazing.
