Glazed Duck with Fried Aubergine
Delicious and delectable, this small Japas style dish combines flavours of duck, aubergine and teriyaki in perfect harmony. Part of our series of Japas (Japanese tapas recipes for chefs).
- Preparation Time10 mins
- Cooking Time10 mins
- 150 g Duck breast
- 1/2 Aubergine
- 5-6 pcs Chives
- a pinch Pepper
- 60 ml Kikkoman Teriyaki Glaze
- 1 tbsp Salad oil
- 1 tsp Marmalade (orange)
Cut Clean the duck meat and make small cuts on the skin side. Preheat the oil and fry duck breast thoroughly on both sides. Turn again and fry under lid until medium pink. Remove from frying pan, wrap with aluminium 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 abubergine pieces on both sides.
Pour some Kikkoman Teriyaki Glaze 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.