Shichimi Togarashi Seared Moulard Duck Breast

Directions

1. Remove the refrigerated duck breast from the package and pat dry.

2. Score the duck breast skin in a criss-cross pattern.

3. Season both sides with salt, pepper, and Shichimi Togarashi.

4. *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!

5. 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.

6. 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.

7. Remove the duck from the pan and allow to rest for 5 minutes and then slice thinly.

8. Drizzle with the soy-honey sauce and garnish with sliced green onions and sesame seeds.