Seared Duck Breast with Ginger and Scallion
Savor seared duck breast with ginger and scallion, inspired by Japanese tataki. Perfectly browned skin, seasoned with scallions, ginger, and chiles—finish with a sizzle for a delicious appetizer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Cast iron skillet
- Spatula
- Chef's knife
- Cutting board
- Plate
- Mixing bowl
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- 1 large or 2 smaller boneless duck breasts, skin on
- Sea salt
- 1/2 cup thinly sliced scallions
- 2 Thai chiles or similar, finely minced
- 2 tablespoons ginger, cut into thin threads
- 1 teaspoon togarashi, Japanese 7 spice
- 1 tablespoon soy sauce
- 1/2 tablespoon Chinese black vinegar
- 2-3 tablespoons peanut oil
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