Recipe: Woolworths Teriyaki Duck Breast

With Chef Emma Morey #ExpressoShow

Woolworths Teriyaki Duck Breasts

Photo courtesy of #ExpressoShow

SERVES 2

INGREDIENTS

For the Teriyaki Duck Breast:

2 Duck breasts

¼ Cup of Woolies’ teriyaki sauce

Salt and black pepper

For the Asian Garnish Salad:

100g Mung beans sprouts

10g Fresh coriander, picked

90g Pickled red onion

10g Fresh mint, picked

30g Coconut shavings, toasted

1 Lime

2 Tablespoons olive oil

2 Teaspoons soy sauce

Salt and pepper to taste

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METHOD

1. For the Teriyaki Duck Breast:

Place a medium sized pan on the stove, do not switch it on.
Score the skin on the breast and season with salt.
Place the breasts skin side down in a cold pan.
Switch the pan onto a medium heat and cook the breast skin side down for 6 minutes.
Using tongs hold the breast and cook the sides for 30 seconds each.
Place the breast flesh side down and cook for

Medium rare 7½ minutes
Medium well 8½ minutes

1 minute before removing the duck, add the teriyaki sauce and baste until caramelised and golden.
Remove from the pan and allow to rest for 6 minutes before slicing against the grain.
Whilst it is resting move on to prepping the remainder of the meal.

2. For the coconut rice:

Place the bag into the microwave for 90 seconds.

3. For the Asian Garnish Salad:

In a large mixing bowl, combine all the ingredients for the salad and toss.

4. To serve:

On 2 plates split the rice evenly and place in the centre.
Top with the sliced duck breast.
Place the salad on top of the sliced duck breast and enjoy.