Yakitori Duck Breast with Asian Zucchini Ribbon Salad

What I really wanted to make was Smoky Wok’s duck breast only without the pancakes http://www.smokywok.com/2011/11/easy-roast-duck-breast-with-pancakes.html but I didn’t have any hoisin sauce, so I marinated the duck breast with some bottled yakitori marinade.  Next time.

Today I did a little “vide” vegetable basket.   I had some aging zucchini and 1 yellow pepper and came up with this zucchini ribbon-yellow pepper Asian style salad.  I will definitely make this again.

Yakitori Duck Breast with Asian Zucchini Ribbon Salad

1 duck breast

1/3 cup of Kikkoman Yakitori Marinade

3 zucchini, cut into ribbons

1 yellow bell pepper, thinly sliced

1 tsp grated fresh ginger

1/4 cup rice vinegar

1 tbsp soy sauce

Juice of 1/2 lemon

1 tbsp honey

1 tbsp sesame oil

Black sesame seeds

Put the duck breast in a zip lock with the marinade for 2-3 hours.  Steam the zucchini and pepper for about 3 minutes, rinse with cold water and dry with paper towels.  Mix the ginger, vinegar, soy sauce, lemon, honey and sesame oil, then toss with zucchini.  Refrigerate.

Preheat the oven to it’s highest, probably 500 degrees Fahrenheit.  Remove the duck breast from the marinade and place on a baking pan with a rack.  Brush with a little of the marinade and roast in the oven for 25 minutes.  Allow to rest for about 5 minutes, slice and serve with the zucchini salad.

About cookinginsens

An American living in Burgundy, France
This entry was posted in Asian, Cooking, Food and Wine, Japanese, Main dishes, Recipes, Salad and tagged , , , , , , , , . Bookmark the permalink.

16 Responses to Yakitori Duck Breast with Asian Zucchini Ribbon Salad

  1. Beautiful! So colorful and fresh looking and that duck is cooked to perfection.

  2. Beautiful colours, and the duck breast is cooked rare, just how I like it.

  3. CorkAndSpoon says:

    I’m having a nostalgic moment. Growing up in Japan, we always had yakitori chicken. The colors are lovely, BTW, wonderful contrast against the duck. A feast for the eyes as well as your tummy! ~Ruth

  4. I can tell these are just perfect by looking at the color of the duck meat!

  5. I love duck, and I’m sure this is a perfect recipe, I have to try it, I love the ingredientes you’ve added, and used all togueter, it must be delicious!!

  6. Thank you, it was delicious :)

  7. Pingback: Ginger Sesame Coquelet with Korean Quail Eggs | Cooking in Sens

  8. This salad looks delicious! I love any recipe with the word “ribbon” in it. Looks like you’re having wonderful cooking adventures!

  9. Pingback: Steamed Ginger Chicken with Zucchini Ribbon Salad | Cooking in Sens

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