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Glazed duck with fried eggplant

Ingredients for 4 portions

Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.


Clean the duck meat and make small cuts on the skinside. Preheat the oil and fry duck breast thoroughly on both sides. Turn again and fry under lid until mediumpink. Remove from frying pan, wrap with aluminum foil and leave to rest for a while.

Remove the rest of oil from the frying pan and add 2 tablespoons of water. Slice eggplant into rings of 1cm. Cut them again into halves or quarters if slices are big (bite-sized). Preheat oil in second frying pan and fry eggplant pieces on both sides.

Pour some Kikkoman Teriyaki BBQ-Sauce with Honey in the other frying pan. Carve duck breast into slices of chosen thickness and fry for a short moment in the hot glaze until sauce coats evenly on all sides. Put pieces of eggplant on a plate, place slices of duck on each piece. Garnish each slice of duck with marmalade. Sprinkle with chives and pepper.