Soy Braised Duck Breast

0.0 – 0 reviews • Poultry

The first time I had duck cooked like this was when I was in Japan. Since then, this has turned into an instant classic for holidays for me!

Ingredients

4 duck breasts
1 2/3 cups teriyaki sauce
1/4 cup soy sauce
1 1/2 tablespoons Sichuan peppercorns
Two 1-inch pieces ginger, peeled and one minced
Vegetable oil, for cooking
1 apple, sliced
1 bunch asparagus, cut into 2-inch-long pieces
1 bunch red Russian kale
1/4 cup pickled red onion liquid (store-bought is fine!) plus pickled onions, for serving
Kosher salt
Juice of 1 lemon
2 tablespoons roasted/salted and crushed almonds
Fresh dill, for serving

In a saute pan over high heat, hard sear the duck breasts skin side down for 4 to 5 minutes. Turn the heat down to medium-low and continue to render the skin for another 10 to 12 minutes. Flip the breasts over to just barely sear the meat side, then transfer to a small pot. To the same pot, add the teriyaki sauce, soy sauce, 1 tablespoon Sichuan peppercorns, whole piece ginger and 3 cups water. Lightly braise the duck breasts over medium-low heat for about 10 minutes. Remove the duck breasts from the braising liquid, then turn the heat up to high and reduce the braising liquid by half.
In a large saute pan over high heat, heat some vegetable oil. When the pan is really hot, add the apple slices, asparagus, kale and minced ginger. Add the pickled red onion liquid and season with salt and the remaining 1/2 tablespoon Sichuan peppercorns. Saute the vegetables until slightly tender, mixing consistently, 4 to 5 minutes. Add the lemon juice and continue to cook until the vegetables are tender, another 3 to 4 minutes.
To plate, add the vegetables to a platter, then top with the sliced duck breasts. Pour the reduced braising liquid over the duck, then garnish with the pickled red onions, almonds and dill.