Glazed duck with fried eggplant

Glazed duck with fried eggplant

#Main courses #Poultry

Glazed duck with fried eggplant

Ingredients

4 portion(s)

150 g

Duck breast

 ½ 

Eggplant

6 

Chives

1 pinch

pepper

60 ml

Kikkoman Teriyaki BBQ-Sauce with Honey

1 tbsp

Salad oil

1 tsp

Marmalade (orange)

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Tip:

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.

Recipe-ID: 141

Recipe as PDF

Share with friends

Let us know what you think

Click on the number of stars you want to give: the more the better!

Featured product in this recipe

Kikkoman Teriyaki BBQ-Sauce with Honey

[Translate to Englisch (EU):]

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.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends

01

02

03

Discover more

#Main courses #Autumn #Winter #Japanese fusion #Poultry #Vegetables

Recipe Inspiration

Chicken with spring-onion ponzu yuzu sauce

Yuzu ponzu pork stew

Marinated celeriac

Grilled prawns and seasonal vegetables with ponzu yuzu jelly

Oriental-style udon noodle salad

Stir-fried cabbage & tuna with garam masala

Creamy red cabbage soup

Unwrapped cabbage rolls in tomato sauce

Wholegrain pasta with cabbage and nuts

Soy-glazed cabbage katsu bake

Superfood bowl with vegetables, salmon and rice

Teriyaki chicken traybake