Teriyaki Duck with Easy Pickled Carrot

Enjoy the ease of cooking with Luv-a-Duck. Teriyaki Duck with Easy Pickled Carrot.

Ingredients:

• 2 Luv-a-Duck duck breasts, skin on, scored
• Teriyaki marinade
• 1/3 cup dark soy sauce
• 2 cloves garlic, crushed
• 2 tsp grated ginger
• 1 tbsp mirin
• 1 tbsp honey
• 1 tsp sesame oil
• 2 large carrots, peeled into ribbons
• 1 long red chilli, deseeded, finely sliced
• 2 green onions, thinly sliced on the diagonal
• ¼ cup coriander leaves, roughly chopped
• 2 tbsp rice wine vinegar
• 1 tbsp lemon juice
• 1 tbsp caster sugar
• 1/4 tsp salt
• Steamed jasmine rice and Asian greens, to serve

Equipment required:

• Oven tray
• Chopping board
• Chefs knife
• Dessertspoon
• Tongs
• Serving plates
• Bowls

Method: 

1. Place duck breasts in a large snaplock bag. Combine marinade ingredients in a small bowl and pour over duck breasts. Marinate for at least 1 hour.
2. Meanwhile, to make the pickled carrot, combine the carrot, chilli, onions and coriander in a bowl.
3. In a small bowl, add the vinegar, lemon juice, sugar, salt and 1/2 tbsp warm water. Stir until sugar dissolves and pour over vegetables. Set aside.
4. Heat a large non-stick pan over medium-low heat. Remove duck from marinade (reserve) and pat dry with kitchen paper.
5. Place the duck, skin-side down, into the pan. Start the cooking process on a low heat and gradually bring the heat up to medium high. Your aim is to render the fat and form a crispy golden skin. Cook for 6 minutes skin side down then turn over and cook for a further 5 minutes. Transfer to a plate and rest for 5 minutes. Pour in the reserved marinade and bring to the boil. Once it looks like a glaze, remove from the heat. Slice duck and pour glaze over.
6. Serve teriyaki duck with carrot pickle, steamed rice and Asian greens.