Teriyaki Duck with Easy Pickled Carrot
Teriyaki Duck with Easy Pickled Carrot Recipe by Justine Schofield Ingredients - 2 duck breasts, skin on, scored - AYAM™ Teriyaki marinade - ⅓ cup AYAM™ dark
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Cooking tools:
- Zip-top bag
- Nonstick skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Grater
- Paper towel
- Plate
- Spoon
- Stove
- Garlic press
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
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