Teriyaki Duck with Easy Pickled Carrot
Recipe by Justine Schofield
Serves 4 | 
Prep 10 min + marinating time | 
Cook 15 min
Ingredients
- 2 duck breasts, skin on, scored
- AYAM™ Teriyaki marinade
- ⅓ cup AYAM™ dark soy sauce
- 2 cloves garlic, crushed
- 2 tsp grated ginger
- 1 tbsp mirin
- 1 tbsp honey
- 1 tsp AYAM™ sesame oil
- 2 large carrots, peeled into ribbons
- 1 long red chilli, deseeded, finely sliced
- 2 green onions, thinly sliced on the diagonal
- ¼ cup coriander leaves, roughly chopped
- 2 tbsp rice wine vinegar
- 1 tbsp lemon juice
- 1 tbsp caster sugar
- ¼ tsp salt
- Steamed jasmine rice and Asian greens, to serve
Method
- Place duck breasts in a large snaplock bag. Combine marinade ingredients in a small bowl and pour over duck breasts. Marinate for at least 1 hour.
- Meanwhile, to make the pickled carrot, combine the carrot, chilli, onions and coriander in a bowl. In a small bowl, add the vinegar, lemon juice, sugar, salt and 1/2 tbsp warm water. Stir until sugar dissolves and pour over vegetables. Set aside.
- Heat a large non-stick pan over medium-low heat. Remove duck from marinade (reserve) and pat dry with kitchen paper.
- Place the duck, skin-side down, into the pan. Start the cooking process on a low heat and gradually bring the heat up to medium high. Your aim is to render the fat and form a crispy golden skin. Cook for 6 minutes skin side down then turn over and cook for a further 5 minutes. Transfer to a plate and rest for 5 minutes. Pour in the reserved marinade and bring to the boil. Once it looks like a glaze, remove from the heat. Slice duck and pour glaze over.
- Serve teriyaki duck with carrot pickle, steamed rice and Asian greens.
