Teriyaki duck

Ingredients for 4 servings:

• 400 g duck breast, fillet with skin
• 2 stalk(s) leek, young, thin
• 4 tbsp sake (Japanese rice wine)
• 4 tbsp sweet rice wine (Mirim)
• 2 tbsp sugar, heaped
• 70 ml soy sauce, Japanese
• 1 tbsp oil, for frying
• Salt
• Carrot(s)
• radish
• Mustard, hotter to taste

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Kamo no Teriyaki

Carefully score the duck skin three times perpendicular to the meat grain. Remove any wilted leaves and roots from the leeks, wash them, and cut them into roughly 3cm pieces. Fry the meat, skin-side down, in a non-stick pan without fat over high heat for about 3 minutes, turn them over, and cook for another 1 minute. Remove them from the pan and discard the fat. Bring the sake, mirin, and sugar to a boil in the pan over medium heat. Then add the duck and cover the pan. After about 2 minutes, add the soy sauce and turn the meat over. Cover and continue to simmer the sauce over low heat until it thickens. Turn the meat over occasionally. Discard the sauce. In a second pan, fry the leeks in a little oil over medium heat for 2-3 minutes, season with salt. For decoration, wash the radishes and score them decoratively, for example to create flowers. Cut the meat into roughly 4mm thick slices and serve on plates with the leeks and a dollop of mustard. Garnish with radishes and carrot slices if desired.