Pineapple-Teriyaki
Duck Breast

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By Chef Mike Neylan

Most people avoid cooking duck because of the large amount of fat covering the meat. The duck breast is much easier to cook and has fat only on one side which can be trimmed before cooking or just before slicing it can be cut off leaving the high protein meat.

HOW TO COOK DUCK BREAST
Preheat oven to 350 degrees.
Trim any excess fat and score the fat making sure not to cut through or pierce the duck meat.
Heat a cast iron or oven proof pan over medium high heat for five minutes. Add a few tablespoons of peanut oil and place duck breast flat side down in pan. Let cook for three to four minutes until some of the fat has rendered. Turn over and cook another three minutes.
Turn back over so fat side is facing pan and place in oven for five minutes, then remove from oven and place duck breast on cutting board. Let rest five minutes The fat can be easily sliced off and then slice the duck.

HOW TO MAKE THE PINEAPPLE-TERIYAKI SAUCE

• 1 cup low sodium soy sauce
• 1/4 cup fresh orange juice
• 1/4 cup rice vinegar
• 1 TBS. brown sugar
• 2 tsp. chopped garlic
• 2 tsp. chopped fresh ginger
• 1 TBS. cornstarch mixed in 2 TBS water
• 1 cup pineapple diced
Heat large pan over medium heat for a few minutes. Add pineapple and sauté for three to four minutes.
Remove from pan and add remaining ingredients except cornstarch.
Bring to a simmer and reduce heat, then cook for five minutes.
Add cornstarch and whisk to incorporate. Add pineapple back into the sauce. Turn off heat and let cool.
Add to a food processor with blade attachment and process until smooth.
Serve with sliced duck breast.
Brown jasmine fried rice and steamed broccoli go great with this.