Duck breast with teriyaki sauce and sesame beans

Name: Duck breast with teriyaki sauce and sesame beans
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 2 Duck breasts (à approx. 280 g); 7-10 Tbsp salt, pepper; 9 TABLESPOONS Teriyaki sauce (bottle); 300 g green beans; 1 Garlic clove; 2 TEASPOONS Sesame Oil; 1 TABLESPOON Butter; 1 TABLESPOON Lemon juice; 2 TABLESPOONS Sesame

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

2 Duck breasts (à approx. 280 g)
7-10 Tbsp salt, pepper
9 TABLESPOONS Teriyaki sauce (bottle)
300 g green beans
1 Garlic clove
2 TEASPOONS Sesame Oil
1 TABLESPOON Butter
1 TABLESPOON Lemon juice
2 TABLESPOONS Sesame

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash duck breasts, dab dry. Cut the skin crosswise. Season with salt and pepper. Heat a pan without fat.
2
Roast duck breasts first on the skin side for approx. 2 minutes, then turn and roast for approx. 1 minute on the meat side. Drizzle with 8 tablespoons of Teriyaki sauce, allow to draw briefly and roast in a hot oven for 10-12 minutes.
3
Clean and wash the beans. Peel the garlic and cut into wafer-thin slices. Bring sesame oil, butter, 75 ml water and 1 tablespoon teriyaki sauce to the boil. Cover the beans and garlic and cook for about 8 minutes until the liquid has evaporated.
4
Season beans with lemon juice and pepper. Cut the duck breasts into slices and drizzle gravy over them. Serve with beans. Sprinkle with sesame seeds. Serve with rice.