Yield: 24 servings

 

Ingredients:

Marinated Duck Breasts:
24 (6-ounce) duck breasts
1 1/2 cups KIKKOMAN Teriyaki Sauce
1/2 cup finely chopped orange zest
1/2 cup finely minced ginger
1 cup orange juice

Orange-Teriyaki Glaze:
1 cup KIKKOMAN Teriyaki Baste & Glaze
1/2 cup orange juice
2 tablespoons finely chopped orange zest
2 tablespoons freshly squeezed lime juice

Method:

To marinate Duck Breasts: With sharp knife, score skin side of duck at 3/4-inch intervals in crosshatch pattern. In large shallow pan, place duck skin-side up. Whisk together remaining ingredients and pour over duck. Marinate, refrigerated, for 6-8 hours. Remove duck from marinade, pat dry and refrigerate, covered.

To make Orange-Teriyaki Glaze: In saucepan, simmer all ingredients over low heat, whisking occasionally, until reduced to 1 cup. Refrigerate, covered. (Yield: 1 cup)

For each serving, to order: In saute pan over medium heat, cook 1 duck breast, skin side down, about 8 minutes or until fat runs out and skin is golden brown and crisp. Pour off fat; brush duck on both sides with 2 teaspoons Orange-Teriyaki Glaze. Cook in 425 degree oven about 8 minutes for rare, 10 minutes for medium rare and 12 minutes for medium, turning duck onto flesh side after 6 minutes. Let rest 3 to 4 minutes before slicing.

Recipe by John Mastacciuola, CulinArt/Con Edison