Japanese Recipe for Duck Breast Fillet Teriyaki (Kamo Teriyaki Arimazahsyo Hummi)
INGREDIENTS
- 3 cups chicken broth
- 1 medium daikon (peeled & cut into quarters)
- 4 duck breast fillets
- 20 slices lotus root (deep fried till golden brown)
- 1/4 cup snow peas - boiled
- 1 leak (julienne strips) - grilled
- 1/3 cup teriyaki sauce
- Place broth in a saucepan, bring to boil
- Add in daikon, reduce heat, simmer for 20 mins or till tender
- Place duck fillets, skin-side down in medium hot frying pan
- Cook for 4 to 5 mins on each side till medium rare
- Cut fillet into thin slices
- Place a piece of cooked daikon on each serving plate, top with duck slices
- Spoon teriyaki sauce over duck and place fried lotus slices on top
- Serve with cooked snow peas and grilled leek
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