Duck Breast in Teriyaki Orange Sauce | Fusion Recipes | Lee Kum Kee
Try out this recipe for a sweet and tangy duck dish, accompanied by tasty little vegetable-filled parcels.
Keywords
- duck
- teriyaki
- orange
- lee kum kee
- fusion
- recipe
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Cooking tools:
- Skillet
- Saucepan
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Aluminum foil
- Parchment paper
Ingredients
- 1 duck breast
- 30g white beech mushroom (in German: Buchpilz)
- 30g snow peas
- 20g baby corn
- 20g lotus roots, sliced
- 3 cherry tomatoes
- ¼ orange, juiced
- 10g Butter
- 10g Thyme
- 10g Rosemary
- 30g Lee Kum Kee Teriyaki Sauce
- 20g Lee Kum Kee Hoisin Sauce
- 20g Lee Kum Kee Premium Light Soy Sauce
- 10g yuzu juice
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