Teriyaki Duck with Easy Pickled Carrot

Ingredients

• 2 duck breasts, skin on, scored
• AYAM™ Teriyaki marinade
• ⅓ cup AYAM™ dark soy sauce
• 2 cloves garlic, crushed
• 2 tsp grated ginger
• 1 tbsp mirin
• 1 tbsp honey
• 1 tsp AYAM™ sesame oil
• 2 large carrots, peeled into ribbons
• 1 long red chilli, deseeded, finely sliced
• 2 green onions, thinly sliced on the diagonal
• ¼ cup coriander leaves, roughly chopped
• 2 tbsp rice wine vinegar
• 1 tbsp lemon juice
• 1 tbsp caster sugar
• ¼ tsp salt
• Steamed jasmine rice and Asian greens, to serve
• Place duck breasts in a large snaplock bag. Combine marinade ingredients in a small bowl and pour over duck breasts. Marinate for at least 1 hour.
• Heat a large non-stick pan over medium-low heat. Remove duck from marinade (reserve) and pat dry with kitchen paper.
• Serve teriyaki duck with carrot pickle, steamed rice and Asian greens.