Skip to main content

Orange-Teriyaki Glazed Duck Breast

Image for Orange-Teriyaki Glazed Duck Breast


Yield: 24 servings

kikkoman products used:


Marinated Duck Breasts:
24 (6-ounce) duck breasts
1 1/2 cups Kikkoman Teriyaki Sauce
1/2 cup finely chopped orange zest
1/2 cup finely minced ginger
1 cup orange juice

Orange-Teriyaki Glaze:
1 cup Kikkoman Teriyaki Baste & Glaze
1/2 cup orange juice
2 tablespoons finely chopped orange zest
2 tablespoons freshly squeezed lime juice


To marinate Duck Breasts: With sharp knife, score skin side of duck at 3/4-inch intervals in crosshatch pattern. In large shallow pan, place duck skin-side up. Whisk together remaining ingredients and pour over duck. Marinate, refrigerated, for 6-8 hours. Remove duck from marinade, pat dry and refrigerate, covered.

To make Orange-Teriyaki Glaze: In saucepan, simmer all ingredients over low heat, whisking occasionally, until reduced to 1 cup. Refregerate, covered. (Yield: 1 cup)

For each serving, to order: In saute pan over medium heat, cook 1 duck breast, skin side down, about 8 minutes or until fat runs out and skin is golden brown and crisp. Pour off fat; brush duck on both sides with 2 teaspoons Orange-Teriyaki Glaze. Cook in 425 degree oven about 8 minutes for rare, 10 minutes for medium rare and 12 minutes for medium, turning duck onto flesh side after 6 minutes. Let rest 3 to 4 minutes before slicing.

Recipe by John Mastacciuola, CulinArt/Con Edison


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.

Click to scroll back to the top