Japanese Yakitori-Style Pan-Roasted Duck Breast
Make Ahead: The sauce can be refrigerated for up to 1 week. Rewarm before using.
Ingredients
| 1 teaspoon | 5 ml | dashi powder |
| 3 cups | 720 ml | sake |
| 1 cup | 240 ml | soy sauce |
| 3/4 cup | mirin | |
| 1/2 cup | sugar | |
| 2 tablespoons | 30 ml | peanut oil |
| 3 | duck breasts, skinned (1 pound each) | |
| 2 | scallions, green parts only, thinly sliced, for garnish | |
| — | toasted sesame seeds, for garnish |
Instructions
Step 1 In a small saucepan, stir the dashi powder into 1 cup of water until dissolved. Add the sake, soy sauce, mirin and sugar and bring to boil. Simmer over moderately low heat until syrupy and reduced to 1 cup, about 1 hour. Transfer all but 1/3 cup of the sauce to a jar and reserve for later use.
Step 2 In a large skillet, heat the peanut oil over moderate heat until shimmering. Add the duck breasts and cook until almost medium-rare, about 4 minutes per side. Add the reserved 1/3 cup of sauce to the pan and cook the duck breasts for 4 minutes longer, swirling the pan and turning the duck once or twice until glazed. Remove from the heat and let rest for 5 minutes.
Step 3 Transfer the duck to a platter and drizzle with the glaze from the pan. Sprinkle the duck with the scallions and sesame seeds and serve.
From https://www.foodandwine.com/recipes/japanese-yakitori-style-pan-roasted-duck-breast