Perfect recipe to warm your heart! A combination of sake, mirin, and soy sauce create delicious teriyaki sauce that will make you want to eat more and more.

Grilled Duck with Teriyaki Sauce

Recipe by Chef Kaku (Wasan Brooklyn)

Course Main Course
Cuisine Japanese
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 2


  • ¾ lb Duck Breast
  • Plenty of Salt


Vegetable Assortment

  • 1 tsp Salt
  • Brussels Sprouts
  • Radish
  • Cherry Tomatoes
  • Carrot


  1. Preheat oven to 450F.
  2. Remove extra fat and fiber from duck breast. Apply plenty of salt on the skin of the duck breast and rest it in the refrigerator for 1 hour.
  3. Take the breast out. Wash and drain. Lightly score skin lengthwise, making cuts about ¼ inch apart.
  4. Cut all the vegetables except for cherry tomatoes as you like. Boil over high heat for 3 minutes.
  5. Heat frying pan over medium heat. Cook duck breast, skin side down, until skin is lightly browned.
  6. Move duck breast onto parchment paper lined pan. Add vegetables around the duck and bake in the oven for 7 minutes (duck breast skin side down).
  7. Flip the breast and bake additional 2 minutes.
  8. Take the pan out of the oven and rest it for about 5 minutes.
  9. Slice duck breast. Collect the juices from the meat (about 1-2 Tbsp).
  10. Place all the ingredients of sauce on frying pan and add the juice as well. Cook over high heat for about 2 minutes.
  11. Plate duck breast and vegetables. Pour sauce and enjoy!

Recipe Notes

*1 Learn the difference between "koikuchi (dark)" and "usukuchi (light)" soy sauces.
*2 Learn the essentials of mirin.