Teriyaki Duck Breast Fillet

Teriyaki Duck Breast Fillet

Time needed: 45 min
Difficulty level: easy

Ingredients for 4 portions:

• 2 250g female duck breasts
• 50 ml Chili Food Teriyaki Sauce
• 1 organic orange
• 1 tbsp. peanut oil
• Sides: Rice and vegetables

Preparation:
Wash the duck breast, pat it dry, and pierce it several times with a sharp knife. Put the duck breast with the Teriyaki sauce into a plastic bag and tightly seal it so that all the meat comes into contact with the sauce. Place it in the fridge for at least 2-3 hours. Pre-heat the oven to 150 degrees. Heat a pan and add the oil. Take the meat out of the bag, keeping the sauce. Put the duck breast in the hot pan. Carefully fry for 3-4 minutes and after turning fry for another 3-4 minutes. Remove from the pan, place it in a baking dish, add the oil from the pan and bake it in the oven for 10-15 minutes. The cooking time depends on the thickness of the duck breast and how well done you would like the meat. Peel the oranges, removing the white skin, and cut them into thin slices. Put the Teriyaki Sauce and the orange slices in the pan and bring to the boil. Cut the duck breast into strips and serve with the sauce and oranges. Excellent side dishes are rice and seasonal vegetables.

Bon Appetit from the Chili Food Test Kitchen.

Picture credits: Recipe image: Fotolia © eyewave #34266005