This recipe adds a kick of spice and umami flavors with the Shichimi Togarashi and complements the richness of the duck!
Shichimi Togarashi Seared Moulard Duck Breast
By CGG Kitchen
Shichimi Togarashi Seared Moulard Duck Breast
4
15 minutes
15 minutes
Asian
Duck
This recipe adds a kick of spice and umami flavors with the Shichimi Togarashi and complements the richness of the duck!
Ingredients
2pc Moulard Duck Breasts 16-18oz. each
1 tbsp Shichimi Togarashi (Japanese seven-spice blend)
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
Sliced green onions and sesame seeds for garnish
Salt & Pepper (to taste)
Directions
Remove the refrigerated duck breast from the package and pat dry.
Score the duck breast skin in a criss-cross pattern.
Season both sides with salt, pepper, and Shichimi Togarashi.
*Pro-Tip - Place the duck breast skin-side down in a cold skillet. This will allow the fat under the duck skin as it warms up to slowly render out as it cooked and will flavor the entire duck breast with deliciousness!
Heat the pan over medium and cook for 18-20 minutes until the skin is crispy and golden. Flip the duck and cook for another 4-5 minutes for medium-rare.
In a small saucepan, combine soy sauce, honey, rice vinegar, and sesame oil. Simmer on low heat for 2-3 minutes until the sauce thickens slightly.
Remove the duck from the pan and allow to rest for 5 minutes and then slice thinly.
Drizzle with the soy-honey sauce and garnish with sliced green onions and sesame seeds.