Japanese Yakitori-Style Pan-Roasted Duck Breast

1. 1

   In a small saucepan, stir the dashi powder into 1 cup of water until dissolved.

2. 2

   Add the sake, soy sauce, mirin and sugar and bring to boil.

3. 3

   Simmer over moderately low heat until syrupy and reduced to 1 cup, about 1 hour.

4. 4

   Transfer all but 1/3 cup of the sauce to a jar and reserve for later use.

5. 5

   In a large skillet, heat the peanut oil over moderate heat until shimmering.

6. 6

   Add the duck breasts and cook until almost medium-rare, about 4 minutes per side.

7. 7

   Add the reserved 1/3 cup of sauce to the pan and cook the duck breasts for 4 minutes longer, swirling the pan and turning the duck once or twice until glazed.

8. 8

   Remove from the heat and let rest for 5 minutes.

9. 9

   Transfer the duck to a platter and drizzle with the glaze from the pan.

10. 10

    Sprinkle the duck with the scallions and sesame seeds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.