Japanese Pan-Roasted Duck Breast


Matthew Stansfield

Watch Andrew prepare Japanese Pan-Roasted Duck Breast in his Bizarre Foods in the Kitchen web series. Then print out the recipe and get cookin' in your kitchen. Serves 6-8 as an entree.

The Duck

3 lbs. of boneless duck breast (D'artagnan is an excellent resource: 1-800-dar-tagn)

2 tbs. peanut oil

1 tbs. toasted white sesame seeds

1 tbs. thinly sliced green scallion tips


Over medium heat, preheat a pan large enough to hold the duck breasts.

Add oil and, when aromatic and rippling, lay the duck breasts into the pan.

Sear on both sides to medium rare. Lower heat.

Add 1/3 cup of the sauce and simmer duck for several minutes until sauce is light and duck is shiny.

Let cool in sauce for 5 minutes off heat.

Lighten sauce again if needed, and serve, garnishing with the sesame seeds and scallion.


3 cups sake

1 cup soy sauce

3/4 cup mirin

1/2 cup sugar

1 cup dashi


Bring to a boil all the ingredients over medium heat, lower heat to maintain a simmer and reduce until foaming and slightly syrupy.

Cool and store if the consistency of real maple syrup. If not, simmer a tad more and cool, testing again.

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