Sweet soy-glazed duck breast
Rich duck breast glazed with sweet soy sauce, with crisp skin and caramelised edges—served with roasted carrots and potatoes for a dish that’s big on flavour but simple to make.
Preparation
Step 1
2 duck breasts – Salt and freshly ground black pepper – 4 tbsp Kikkoman Sauce for Rice - sweet – 2 tsp honey or maple syrup – 1 tsp Kikkoman Toasted Sesame Oil
Score the duck breast skin in a criss-cross pattern without cutting into the meat. Season with the salt and pepper. Heat a pan over medium heat. Place the meat skin-side down and fry for 5-7 minutes until the fat renders and the skin is golden and crispy. Meanwhile, mix the Kikkoman Sauce for Rice, honey and Kikkoman Sesame Oil in a small bowl. Turn the breasts, brush with half the sauce and transfer to a baking tray, skin side up.
Step 2
300 g potatoes, peeled and cut into pieces – 2 large carrots, peeled and cut into thick sticks – 2 tbsp olive oil – Salt and freshly ground black pepper
Toss the potatoes and carrots with the olive oil, salt and pepper. Spread on a separate baking tray and roast in a preheated oven at 200°C for about 40 minutes until soft and lightly browned.
Step 3
Roast the duck breasts in the same oven for approx. 20 minutes for medium rare. Halfway through, brush with the remaining sauce. Let rest for a few minutes before slicing thinly.
Step 4
Fresh herbs for decoration (e.g. coriander or parsley)
Arrange the sliced duck breast on a plate with the roasted potatoes and carrots. Garnish with the fresh herbs and serve.
Tip:
Fry the duck skin until golden and crisp before roasting. Cooking time may vary depending on the size of the breasts and how well done you like them.
Recipe-ID: 1511
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/5/8/csm_Kikkoman_Sauce_for_Rice_sweet_150ml_Dispenser_NL_vegan_262deecd3f.webp "[Translate to Englisch (EU):]")
2 duck breasts – Salt and freshly ground black pepper – 4 tbsp Kikkoman Sauce for Rice - sweet – 2 tsp honey or maple syrup – 1 tsp Kikkoman Toasted Sesame Oil
Score the duck breast skin in a criss-cross pattern without cutting into the meat. Season with the salt and pepper. Heat a pan over medium heat. Place the meat skin-side down and fry for 5-7 minutes until the fat renders and the skin is golden and crispy. Meanwhile, mix the Kikkoman Sauce for Rice, honey and Kikkoman Sesame Oil in a small bowl. Turn the breasts, brush with half the sauce and transfer to a baking tray, skin side up.
300 g potatoes, peeled and cut into pieces – 2 large carrots, peeled and cut into thick sticks – 2 tbsp olive oil – Salt and freshly ground black pepper
Toss the potatoes and carrots with the olive oil, salt and pepper. Spread on a separate baking tray and roast in a preheated oven at 200°C for about 40 minutes until soft and lightly browned.
Roast the duck breasts in the same oven for approx. 20 minutes for medium rare. Halfway through, brush with the remaining sauce. Let rest for a few minutes before slicing thinly.
Discover more
