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.