Teriyaki Duck – Duck breasts cooked in a delicious orange teriyaki sauce. This is the perfect easy duck recipe that is filled with flavor!
Welcome to #CookoutWeek day 5! Now this is my fourth and final post this week and it’s been a great time! Make sure to check out the #cookoutweek giveaway before it ends and my other cookout recipes from this week: the Asian Pork Burger, Vanilla Bean Snickerdoodles, and Garlic Parmesan Asparagus!
When I heard that Maple Leaf Farms was signing on as a sponsor, I was immediately excited! I have always enjoyed duck but had never made it myself before. I decided to do a spin on my teriyaki chicken recipe featuring the duck with one major difference, the sauce would have an orange juice base. Orange is a flavor that pairs really well with duck and I thought it would complement the soy sauce and sake in the sauce well.
After making this recipe, I definitly don’t feel as leary of cooking duck myself! I can’t wait to try out the duck bacon next that Maple Leaf Farms sent! I bet that will be amazing!
Other tips and tricks on this teriyaki duck recipe
- If you aren’t a fan of orange, then you can use my traditional teriyaki sauce
- 1/3 cup soy sauce
- 1/3 cup mirin
- 1/3 cup sake
- 1 tablespoon sugar
- What is the best temperature for duck?
- The USDA suggests the internal temperature be 170 degrees to kill any bacteria but if you prefer a rarer cook, then you may be cooking it closer to 130-140 degrees.
Can’t get enough of this teriyaki duck recipe? Try these other recipes!
- 2 duck breasts
- 1 cup sake
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1/3 cup orange juice, freshly squeezed
- Gently score the fatty side of the duck and place it fat-side down in a pan over medium-low heat. Once the duck begins to start loosing liquid, turn up the heat to medium. Continue to cook until the fatty side of the duck breast is brown. Remove from heat and set aside. The other side of the duck breast will be raw, that is okay. Drain fat from pan.
- Place pan over medium-high heat and add in the sake and sugar. Once the sake is at a boil, let it reduce for 2 minutes. Add in the soy sauce and orange juice.
- Add the duck back into the pan, skin-side up. Continue to cook until the duck is your desired level of pink, regularly using a spoon to pour the sauce over the top of the duck skin so that it can sink in.
- Serve over rice and garnish with green onions and sesame seeds (optional).
Adapted from Food52
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Amount Per Serving: Calories: 773Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 326mgSodium: 1955mgCarbohydrates: 37gFiber: 0gSugar: 29gProtein: 62g
This nutritional information can vary depending on the specific products you choose so this is a general guess of the correct nutritional information based on the products I used. Please keep that in mind when making the recipe.