Duck Teriyaki with Asparagus

Duck Teriyaki with Asparagus


4 duck breasts (skin on)
8 asparagus spears (washed and trimmed)
8 orange segments (for garnish)
Seeded mustard (for garnish)

Teriyaki sauce

300 ml sake
100 ml soy sauce
50g white sugar


Pan fry duck breast, skin side down, over a high heat until skin is golden in colour (approx 4-5 mins). Put duck in a moderate oven to finish, skin side down; cook for a further 4-5 mins, turn and cook for 2-3 mins.

Add sake, soy sauce and sugar to a pan, stir until sugar is dissolved. Cover and cook on low heat for approx 5 mins. Add duck breast back to sauce. Add trimmed asparagus to sauce and cook through. Reduce the sauce until thick (approx 2-3 mins).

To plate, slice duck breast into 5-7 pieces; arrange on plate, top with asparagus. Pour over sauce.

Garnish with 2 orange segments per serve and seed mustard.

Recipe provided by Sono Portside

More Recipes

Galette of Smoked Trout with Asparagus & Herb Broth

This is a perfect spring dish because of the wonderful fresh asparagus only available at the time...

Summer's Funeral Vermouth Cocktail

"This was the first Maidenii cocktail, written way back in 2012. Maidenii Classic vermouth works ...

Similar Recipes