Pan-roasted duck breast

Pan-roasted duck breast

By
From
JapanEasy
Makes
4 bowls of noodles
Photographer
Laura Edwards

Duck isn’t a very common ingredient in Japanese cookery, but it turns up frequently atop steaming bowls of udon and soba. Its meaty-but-not- too-meaty flavour matches the broth very nicely indeed.

Ducking not difficult

Ingredients

Quantity Ingredient
2 tablespoons oil
2 duck breasts, skin scored
2 tablespoons soy sauce
2 tablespoons sake
2 tablespoons mirin

Method

  1. Preheat the oven to 180ºC. Put the oil in a frying pan (skillet), ideally ovenproof, and lay the duck breasts skin-side down in the oil. Place the pan on a medium heat to slowly cook the skin; this will help fat and moisture render out so the skin is nice and golden and crisp. Cook for about 4–5 minutes on the skin side, until a rich golden brown, then turn the breasts over and continue to cook for another 4–5 minutes.
  2. Depending on how big the duck breasts are, you may want to finish them in the oven – put the pan in the oven (if it’s ovenproof, otherwise transfer to a baking tray) and cook for another 5–10 minutes. If you have a meat thermometer, use it – for nice pink duck, you’re looking for an internal temperature of 55–57ºC.
  3. Meanwhile, combine the soy sauce, sake and mirin. Remove the pan from the oven and put back on the hob over a medium-high flame. Pour in the sauce and roll the duck through it to coat, letting the sauce reduce to a sticky glaze. Rest the duck for at least 5 minutes before slicing thinly.
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