Teriyaki Duck Breast with Pak Choi
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Ingredients
- 500 g duck breast fillets
- 3 pak choi
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp caster sugar
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 575 kcal
- Protein
- 28 g
- Carbohydrate
- 69.4 g
- of which sugars
- 9.1 g
- Fat
- 20.2 g
- of which saturates
- 6.1 g
- Fibre
- 2.1 g
- Salt
- 2.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Score the duck skin in a crosshatch and season. Heat a dry frying pan over a medium heat and cook the duck skin-side down for 7-8 minutes until the fat has rendered and the skin is crisp.
- 3
Turn and cook for 4-5 minutes more until no pink remains in the thickest part, then rest for 5 minutes and slice.
- 4
Pour off most of the fat, halve the pak choi lengthways and cook in the same pan for 3-4 minutes until tender.
- 5
Mix the soy sauce, mirin and caster sugar in a small pan and simmer for 3-4 minutes until syrupy.
- 6
Serve the duck and pak choi over the rice, drizzled with the glaze.
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