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Mango Soy Glazed Duck Breast

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plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

Mango Soy Glaze:
3 cups Kikkoman Soy Sauce
1 1/2 cups mango purée
3/4 cup rice wine vinegar
1/3 cup sugar
3 tablespoons Sambal oelek or chili paste

24 boneless duck breasts, skin on ( 5 ounces each)
salt and black pepper

directions

To make Mango Soy Glaze: In medium saucepan, combine soy sauce, purée, vinegar, sugar, and sambal oelek. Simmer 40-45 minutes,or until reduced to 4 1/2 cups; refrigerate until needed. (Yield: 4 1/2 cups)

For each serving, to order: Score skin of 1 breast at 1-inch intervals in crosshatch pattern without cutting meat; season with salt and pepper. Sauté skin side down over medium heat, until skin is browned and crisp. Turn and sauté flesh side until lightly browned. Brush both sides with Mango Soy Glaze; transfer to 350° oven, skin side down. Cook for 3 minutes, brush both sides with glaze and turn breast over. Cook 3 minutes more, or until desired doneness; let rest at least 2 minutes before slicing.

"It’s a Small World" Category Winner, 2002 Kikkoman Soy Sauce Masters Recipe Contest! Submitted by Mark Arriola of Maui Tropical Plantation in Kihei, Hawaii.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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