Teriyaki Duck Breast
INGREDIENTS
1 Large Duck Breast
Pinch of 5-Spice
Shiso Teriyaki
Method
Start by drying off the duck breast and trimming any unnecessary fat/skin around the breast. Leave at room temperature for 30 minutes.
Pre-heat your air-fryer to 180ºC, baste the duck breast in Shiso Teriyaki and sprinkle a pinch of 5-Spice powder over the skin.
Place on rack over a roasting tray and roast for 6 minutes.
Drop the temperature down to 160ºC, baste the duck breast generously with more Teriyaki and cook for a further 2 minutes.
Take the duck out and rest for 6 minutes.
Plate Up
Warm the duck breast by placing back into the air-fryer for two minutes.
To plate up, slice the duck nice and thin- and place over rice, alongside your favourite steam vegetables, or just on it's own with a lime cheek.
For the sauce simply bring a small amount of Shiso Teriyaki to the boil and pour over the top.
