I’ll admit it: I’m a breast guy.
And I love this yakitori-inspired dish. You may use large mallard or canvasback breasts, or goose breasts work, too. From a farmed perspective, go for magret or even large Pekin breasts.
Japanese Pan Roasted Duck Breast with Grilled Rice
For the Duck
- 2 pounds of boneless duck breast
- 1 tablespoon peanut oil
- 1 tablespoon toasted white sesame seeds
- 1 tablespoon thinly sliced green scallion tips
For the Rice
- 3 cups cooked Japanese short grain, cooled, seasoned
For the Sauce
- 3 cups sake
- 1 cup soy sauce
- 3/4 cup mirin
- 1/2 cup sugar, plus 2T
- 1 cup dashi
Over low heat, preheat a pan large enough to hold the duck breasts. Score the duck breasts to promote even cooking, an attractive presentation, acceptable rendering of fat and to prevent curling. Add oil. When aromatic and rippling, lay the duck breasts into the pan. Slowly sear fat side down for 15-18 minutes or so until fat is crisped and rendered. Duck should be between rare and medium rare. Add 1/3 cup of the cooked sauce and simmer duck for a few minutes until sauce is tight and duck is glazed.
Meanwhile, bring sauce ingredients to a boil over medium heat. Lower heat to maintain a simmer and reduce until beginning to foam and slightly syrupy. Cool and store sauce if the consistency of syrup is there. If not, simmer a tad more and cool, testing again.
Take 3 cups cooked Japanese short grain, cooled and seasoned. Gently stuff into 4 or 6 metallic ring molds. Brush tops with grapeseed or peanut oil. Grill to heat through on both sides. Slide molds off when plating.
Slice duck and serve around a portion of grilled rice, garnishing with the sesame seeds and scallion.