Yakitori Style Pan Roasted Duck Breast

Ingredients · 4 servings

• 1 tspDashi powder
• 3 cupSake
• 1 cupSoy sauce
• ¾ cupMirin
• ½ cupSugar
• 2 tbspPeanut oil
• 1360 gThree 1-pound duck breasts
• 2Scallions, sliced (to serve)
• 5 gToasted sesame seeds (to serve)
• 1 cupWater

Equipment

stovetop, heatproof jar, large skillet, measuring cups, measuring spoons, serving platter, small saucepan, spoon, tongs, wooden spoon

Instructions

1. 1
   Prepare equipment

   Gather all ingredients, slice the scallions, measure liquids, and set out a small saucepan, large skillet, and stirring tools. · 3 min

   What to look for: clear liquid

2. 2
   Dissolve dashi

   Add 1 cup of water to the small saucepan and stir in the dashi powder until fully dissolved over medium heat. · 2 min

   What to look for: liquid looks clear with no granules

3. 3
   Build sauce

   Add the sake, soy sauce, mirin, and sugar to the saucepan and bring the mixture to a gentle boil over medium heat. · 5 min

   What to look for: steady bubbles across the surface

4. 4
   Reduce sauce

   Lower the heat to a gentle simmer and cook until the sauce is syrupy and reduced to about 1 cup. · 1 h

   What to look for: thickened sauce coats the spoon

5. 5
   Reserve sauce

   Pour all but about one third cup of the reduced sauce into a jar and set it aside for another use. · 2 min

   What to look for: oil shimmering

6. 6
   Heat oil

   Heat the peanut oil in a large skillet over medium heat until the oil shimmers. · 3 min

   What to look for: oil looks glossy and fluid

7. 7
   Sear duck

   Place the duck breasts in the skillet and cook until almost medium rare, turning once during cooking. · 8 min

   When it is done: Internal temperature around 63°C / 145°F for medium rare

8. 8
   Glaze duck

   Pour the reserved sauce into the skillet and cook, swirling the pan and turning the duck once or twice until evenly glazed. · 4 min

   When it is done: Duck remains at or above 63°C / 145°F

9. 9
   Rest meat

   Remove the skillet from the heat and let the duck breasts rest undisturbed. · 5 min

   What to look for: glossy finish

10. 10
    Garnish and serve

    Transfer the duck to a platter, drizzle with pan glaze, then sprinkle with sliced scallions and toasted sesame seeds before serving. · 2 min

    What to look for: glossy duck with fresh green garnish