Teriyaki duck bites with orange
Crispy, juicy finger food for parties or as a refined Asian-French starter. Crunchy duck breast and daikon radish are glazed with Kikkoman Teriyaki Sauce with Garlic and paired with orange to make elegant little skewers.
Preparation
Step 1
2 organic oranges – 150 g daikon radish
Wash the oranges. Peel a 10 cm strip of zest and cut it very finely. Peel the oranges with a knife, then cut thick slices from around the central core. Cut them into 12 pieces in total—they don’t need to be uniform in shape. Squeeze the remaining orange segments by hand and collect the juice. Wash the daikon and cut it lengthwise into quarters, then slice into 12 pieces.
Step 2
200 g duck breast – 2 tbsp vegetable oil
Score the skin of the duck breast lengthwise and then crosswise at 5 mm intervals. Fry skin-side down in a little oil in a wok over a medium heat for 12 minutes until golden brown and crispy. Turn over and cook for a further 3 minutes. Remove from the wok (keep the duck fat), and let rest briefly.
Step 3
1 tbsp brown sugar – 4 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Fry the radish in the hot wok for 2 minutes. Halve the duck breast lengthwise and slice each half into 6 pieces, reserving the juices. Add the sugar and duck pieces to the wok and briefly caramelise. Deglaze with the duck juices, the Kikkoman Teriyaki Sauce with Garlic and the orange juice. Reduce briefly over a high heat to glaze the duck and radish.
Step 4
4 sprigs of coriander – Wooden skewers
Skewer one piece each of radish, duck and orange. Pick the coriander leaves, roughly chop, and sprinkle over the skewers along with the orange zest.
Tip:
You can serve these teriyaki duck bites as a starter for two or a small appetiser for four—but they’re particularly good as 12 individual finger food bites for a buffet or party. Try serving the skewers in little bamboo snack boats, for example.
Recipe-ID: 1661
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2 organic oranges – 150 g daikon radish
Wash the oranges. Peel a 10 cm strip of zest and cut it very finely. Peel the oranges with a knife, then cut thick slices from around the central core. Cut them into 12 pieces in total—they don’t need to be uniform in shape. Squeeze the remaining orange segments by hand and collect the juice. Wash the daikon and cut it lengthwise into quarters, then slice into 12 pieces.
200 g duck breast – 2 tbsp vegetable oil
Score the skin of the duck breast lengthwise and then crosswise at 5 mm intervals. Fry skin-side down in a little oil in a wok over a medium heat for 12 minutes until golden brown and crispy. Turn over and cook for a further 3 minutes. Remove from the wok (keep the duck fat), and let rest briefly.
1 tbsp brown sugar – 4 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Fry the radish in the hot wok for 2 minutes. Halve the duck breast lengthwise and slice each half into 6 pieces, reserving the juices. Add the sugar and duck pieces to the wok and briefly caramelise. Deglaze with the duck juices, the Kikkoman Teriyaki Sauce with Garlic and the orange juice. Reduce briefly over a high heat to glaze the duck and radish.
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