Duck Meets German Double: Teryaki Duck with Asian Vegetables

5 from 2 votes
Prep Time 1 hr
Cook Time 3 hrs 40 mins
Total Time 4 hrs 40 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 287 kcal


For the terryaki duck:

  • 4 Pc. Duck breasts
  • 200 ml Soy sauce light
  • 200 g Brown sugar
  • 3 tbsp Sesame oil
  • 50 ml Sherry
  • 100 g Ginger
  • 2 Pc. Clove of garlic
  • 2 tbsp Coriander
  • 2 Pc. Coriander roots
  • 3 tbsp Orange juice

For the Asian vegetables:

  • 2 Pc. Pak choi
  • 200 g Shiitake mushrooms
  • 2 Pc. Carrots big
  • 250 g Snow peas
  • 1 Pc. Clove of garlic
  • 1 tbsp Toasted sesame seeds
  • 2 tbsp Soy sauce

For the mashed potatoes:

  • 1200 g Potatoes, floury boiling
  • 200 g Butter
  • 0,5 Cans Coconut milk
  • 3 tbsp Coriander
  • 2 Pc. Clove of garlic
  • 150 ml Milk warm

For the sauce:

  • Part of the marinade
  • 100 g Butter
  • 2 tbsp Flour
  • 100 ml Red wine
  • 100 ml Orange juice


Teriyaki duck:

  • Rinse the duck breasts with cold water and dab them with paper towels. Cut the skin into a diamond shape with a sharp knife. Make a marinade from all the other ingredients and vacuum seal part of it with the duck breasts. Set aside the rest for the sauce. Cook the duck in the sous vide for 3 hours at 57 degrees. Then fry in a hot pan for 4 minutes on the skin side and 2 minutes on the other side. Check the temperature with the meat thermometer. A core temperature of 65 degrees is ideal.


  • Mix soft butter with flour. Let the marinade simmer in the saucepan. Add butter and flour mixture and deglaze with red wine and orange juice. Let simmer briefly.

Mashed potatoes:

  • Peel and wash the potatoes and cut into pieces of the same size. Cook in a saucepan with salted water for 15-20 minutes until soft. Drain and collect some of the water in a measuring cup.
  • Mash half of the potatoes with the coconut milk and 100 g butter. For the other half, cut the garlic into slices and fry in a little butter in a pan over low heat. Add the garlic, coriander, a little potato water and 100 g butter to the potatoes and mash until smooth.

Asian vegetables:

  • Cut the carrots into oblique slices and place in boiling water with the snow peas for 3 minutes. Then put it off cold. Clean the pak choi and loosen individual leaves. Clean shiitake mushrooms. Heat the butter in the pan with some garlic slices, pak choi and the mushrooms for 4 minutes over medium heat. Add carrot slices and fry for another 2 minutes. Finally, add the sugar snap peas to the pan and deglaze with soy sauce after 2 minutes. Sprinkle with sesame seeds before serving.


Serving: 100gCalories: 287kcalCarbohydrates: 21.9gProtein: 2.2gFat: 20.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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