Teriyaki duck roast
- Preparation : 15 minutes
- Cooking : 50 minutes
- Portions : 4
- 1 Brome Lake duck roast
- 20 ml (4 tsp.) duck fat
- 300 ml (11/3 cup) store bought teriyaki sauce
- 50 ml (3 tbsp. + 1 tsp.) sake
- 15 ml (1 tbsp.) Méchant Mix ToréaDor steak spice
- 10 ml (2 tsp.) freshly grated ginger
Combine the teriyaki sauce, sake, steak spice and grated ginger. Marinate the duck roast in the mixture for 2 hours.
Remove the roast from the marinade and shake off excess marinade.
Heat a skillet and brown the roast on all sides in the duck fat, approximately 5 minutes. Place the roast in a roasting pan. Brush some of the marinade over the roast and place in the oven at 180°C (350°F), making sure to brush more marinade on the roast 2-3 times during cooking. Cook for 40 minutes or until the roast reaches an internal temperature of 63°C (145°F).
Remove from oven, cover loosely with aluminum foil and let rest for 10 minutes.
Put the roasting pan on a cooktop burner and heat, scraping the bottom to remove all the meat juices. Add the rest to the marinade.
Reduce the sauce by half and spoon over slices of roast.
Jacques Poulin Professional Chef