Teriyaki duck salad with Thai basil
Ready for a real flavour explosion? This recipe pairs crispy duck breast in teriyaki BBQ style with a fresh, fruity salad of mango and cucumber. Chilli and Thai basil add the final kick.
Ingredients
Preparation
Step 1
200 g duck breast – 2 tbsp vegetable oil – 2 tbsp Kikkoman Teriyaki BBQ Sauce in Korean Style
Score the skin of the duck breast lengthwise and crosswise at 5 mm intervals. Fry skin-side down in a pan or on the grill over a medium heat for 12 minutes until golden brown and crispy. Brush with the Kikkoman Teriyaki BBQ Sauce Korean style, turn over, brush again and cook for a further 4 minutes, turning twice more and brushing with the sauce each time. Leave to rest in a bowl.
Step 2
½ lime – 4 kaffir lime leaves (or ½ stalk lemongrass, very finely chopped)
Peel the lime and finely dice the flesh. Remove the central vein from the kaffir lime leaves and slice them as finely as possible.
Step 3
150 g mango, finely diced – 200 g cucumber, peeled and finely diced – 20 g ginger or galangal, peeled and chopped – 1 red chilli, chopped – 3 spring onions, sliced – ½ bunch of Thai basil, leaves picked – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon
Mix the lime and kaffir lime leaves with the other ingredients and Kikkoman Ponzu Lemon.
Step 4
2 tbsp Kikkoman Teriyaki BBQ Sauce in Korean Style
Slice the duck breast lengthwise, then cut across into strips. Return to the bowl, season with the Kikkoman Teriyaki BBQ Sauce Korean style and gently mix with the salad.
Tip:
For this Thai-inspired teriyaki duck salad, it’s fine to use slightly underripe mango—or you can replace it with green papaya. Just slice it even more finely or grate it. The salad tastes great on its own or with sticky rice.
Recipe-ID: 1660
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200 g duck breast – 2 tbsp vegetable oil – 2 tbsp Kikkoman Teriyaki BBQ Sauce in Korean Style
Score the skin of the duck breast lengthwise and crosswise at 5 mm intervals. Fry skin-side down in a pan or on the grill over a medium heat for 12 minutes until golden brown and crispy. Brush with the Kikkoman Teriyaki BBQ Sauce Korean style, turn over, brush again and cook for a further 4 minutes, turning twice more and brushing with the sauce each time. Leave to rest in a bowl.
½ lime – 4 kaffir lime leaves (or ½ stalk lemongrass, very finely chopped)
Peel the lime and finely dice the flesh. Remove the central vein from the kaffir lime leaves and slice them as finely as possible.
150 g mango, finely diced – 200 g cucumber, peeled and finely diced – 20 g ginger or galangal, peeled and chopped – 1 red chilli, chopped – 3 spring onions, sliced – ½ bunch of Thai basil, leaves picked – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon
Mix the lime and kaffir lime leaves with the other ingredients and Kikkoman Ponzu Lemon.
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