Teriyaki Duck Breast with Coconut Rice and an Asian Garnish Salad

Indulge in the bold flavours of Asia with a mouthwatering Teriyaki duck breast recipe, paired with coconut rice and an Asian salad!

Serves: 2

Ingredients:

For the Teriyaki Duck Breast:

  • 2 duck breasts
  • 1/4 cup of Woolies’ teriyaki sauce
  • Salt & 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 T olive oil
  • 2 tsp soy sauce
  • Salt and pepper to taste

How To Make Teriyaki Duck Breast with Coconut Rice and an Asian Garnish Salad

For the Teriyaki Duck Breast:

  1. Place a medium sized pan on the stove, do not switch it on.
  2. Score the skin on the breast and season with salt.
  3. Place the breasts skin side down in a cold pan.
  4. Switch the pan onto a medium heat and cook the breast skin side down for 6 minutes.
  5. Using tongs hold the breast and cook the sides for 30 seconds each.
  6. Place the breast flesh side down and cook for
  7. Medium rare 7½ minutes
  8. Medium well 8½ minutes
  9. 1 minute before removing the duck, add the teriyaki sauce and baste until caramelized and golden.
  10. Remove from the pan and allow to rest for 6 minutes before slicing against the grain.
  11. Whilst it is resting move on to prepping the remainder of the meal.

For the Coconut Rice:

  1. Place the bag into the microwave for 90 seconds.

For the Asian Garnish Salad:

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

To serve:

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