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
Rated 5.0 stars by 1 users
Category
Duck
Cuisine
Asian
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
This recipe adds a kick of spice and umami flavors with the Shichimi Togarashi and complements the richness of the duck!
Ingredients
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2pc Moulard Duck Breasts 16-18oz. each
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1 tbsp Shichimi Togarashi (Japanese seven-spice blend)
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2 tbsp soy sauce
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1 tbsp honey
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1 tbsp rice vinegar
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1 tsp sesame oil
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Sliced green onions and sesame seeds for garnish
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Salt & Pepper (to taste)
Directions
Prep the duck: Score the duck breast skin in a criss-cross pattern. Season both sides with salt, pepper, and Shichimi Togarashi.
Sear the duck: Place the duck breast skin-side down in a cold skillet. Heat over medium and cook for 6-8 minutes until the skin is crispy and golden. Flip the duck and cook for another 4-5 minutes for medium-rare.
Make the sauce: 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.
Serve: Rest the duck for 5 minutes, and then slice thinly. Drizzle with the soy-honey sauce and garnish with sliced green onions and sesame seeds.
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