Hi, I’m Emily Richards and I’m going to be showing you a Teriyaki Glazed Duck Breast. So easy to find, I know duck might be something that you haven’t tried before but believe it or not it is local and you can find it in your local butcher and some grocery stores as well.

The first thing I’m going to do is start up with the marinade and I want to have those Asian flavors so I’m going to start up with a little bit of chicken stock. That’s the base of it and then a little bit of rice wine or mirin. So three tablespoons is going to go in and this just gives that really nice balance with some acidity and if you don’t have mirin you could always use a little bit of white wine. It works just as well. A little bit if sodium reduce soy sauce, if you have regular soy sauce just use half the amount so one tablespoon of soy sauce and one tablespoon of water. With the sodium reduced I’m using two tablespoons right in there and that’s going to give us that nice golden color as well.

Then for a little bit kick, a little bit of zing. I’m using some seasoned rice vinegar so that’s going to give us, seasoned rice vinegar has a little bit of sugar and salt in it so it’s going to balance all our flavors just like that and this is great to sizzle all pantry ingredients so you could have at home. Now, I’m going to add a little bit of fresh Ontario garlic, couple of cloves, and nice, big ones if you can find them and then also a tablespoon of minced ginger. And then this is our marinade, just like that. So I’m going to set this aside for the moment and move to our duck breast.

Now, Duck breast as I said you find in local butchers in some grocery stores and it is boneless and it tends to be the single breast that you find. So what I’m going to do is actually, let’s call the cross hatch, just cut the fat on top so that as it’s sears the final render and just give it a really nice crisp texture. So I just kind of go with my paring knife here, and a sharp one across one way and then I’m going to just turn it and make like a diamond pattern right on top just like that. So I have about a cup of the marinade here and I’m going to use about a third of a cup for the duck breast. The rest is going to be our sauce for a green stir fry that we’re making. So I’ll set that aside and get our duck breast in there.

Now, as I mentioned the fact that the duck breast does have a fat on it, what you can do is after you’ve seared it in the roast today you can remove the fat and slice it. But we’re going to leave it on to get that really nice textural difference. So what you can do here is cover this up and put it in the refrigerator for about an hour or up to four or six hours so you can make this pretty ahead and then come back to it when you’re ready to cook. So while your duck is marinading you can get your greens ready. So when I went to the store, I found a lot of really nice seasonal greens that you can pick up that have that nice Asian flavor to them. So I have some delicious bok choy, can also by baby bok choy when it’s available and some Napa cabbage. But if you can’t find those you can also use things like Swiss chard or rapini which has a really nice bitterness to it. I’m also going to add some Shiitake mushrooms and add lovely bright red pepper.

Alright, so now we’re ready to see our duck breast. You want a really nice hot pan and I’m going to add a little bit of canola oil here just to help the duck not to stick. I’m going to swirl it around a bit and we really want to get a nice golden brown crust on the outside.

So once you start to see the edges get nice and golden brown you can turn the duck breast over. And now, we’re going to pop it into a 425 degree oven. So we’re going to serve the duck breast on our greens that we chopped up with the peppers and the mushrooms. So I’m going to start up, I want a nice, large nonstick skillet, a little bit of a canola oil in the pan again and I’m going to add all my greens and my mushrooms and my peppers right in there.

And then remember the garlic and ginger we reserved that’s going to go right in here and add some nice flavor to it. I just want to give this a little stir and start combining everything. And now, because we’re using these tender greens, they really don’t need to cook for very long so you want to cook them for about five minutes or so just so that they still have that nice crispness to them. They have a nice, tender, crisp texture. So once the greens have started to cook down a little bit I’m ready to add my marinade here the rest of that we reserved, get all that good garlic and ginger in there and that’s going to help cook everything down.

You can really get the aromas of the vinegar and the soy sauce in there. And well, that’s just simmering away. I’m going to get the duck breast out of the oven and you just want to let the duck breast rest for couple of minutes so I’m actually going to take it out of pan. You can see it’s rendered some great fat there that you could reserve for another recipe. And we’re just going to let that rest for just a couple of minutes. You can see it’s not a very large size.

Now, just to give this sauce a little bit of body I’m going to add some cornstarch. So to the cornstarch I’m going to add just a little bit more soy sauce, a tablespoon just to mix it together. Get it right in there and this only takes about a minute. So what you can do if you want to you can remove the skin of the duck breast but I’m going leave it on because I really that nice crisp texture and you make sure you have a knife sharp knife here and just cut right through it.

Now, remember the duck breast has that really nice, rich, red color to it. You can some of greens here and put them on my tray then you can really pile this up. You could serve this with a little bit of rice if you wanted to with some of that dark breast and just fan it out on top like that. Then you get that really nice flavor of the Teriyaki marinade that we made that gives it that really nice color. So here we have super easy Asian inspired dish with great local Ontario ingredients that you can find in your store