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duck breast, sticky rice, home-made teriyaki
(lemmy.world)
cross-posted from: https://lemmy.world/post/30455791
I scored the duck breast skin and roasted it (started with a cold pan) until golden crispy. I then flipped it and continued to cook until the inside reached 66° (C). It had about 5 minutes rest before slicing. It still looks a bit too pink for my taste, but it was tasty.
The rice is sushi rice, boiled, and then mixed with a bit of mirin, sake, rice vinegar, salt, pepper, sugar, msg and chives.
The teriyaki is 4 spoons of soy sauce, 2 of mirin, 2 of sake, 2 of sugar, 2 cloves of garlic, same amount of fresh ginger, a splash of sesame oil. Simmered it down in a bit of duck fat.
