Meal Manager
Japanese-Style Pan-Seared Duck Breast with Dashi and Shiitake

Japanese-Style Pan-Seared Duck Breast with Dashi and Shiitake

A rich yet light Japanese-inspired duck dish with umami dashi broth, shiitake mushrooms, and low-carb greens for an elegant meal that's absolutely worth making.
Serves: 2
Dinner
Meat
Prep: 15
Cook: 20
Pan-Fried
Stovetop
Umami
Cuisine: Japanese
Skill level:
5.0
318 kcalCalories
9 gCarbs
6 gNet Carbs
29 gProteins
18 gFats
3 gFibers
  • Score the skin of the duck breasts in a crosshatch pattern, taking care not to cut into the meat. Season lightly with salt and black pepper, then let them sit at room temperature for 10 minutes.
    Duck Breast: 250 g
    Black Pepper: 1 pinch
    Salt: 2 pinches
  • Mix the dashi stock with tamari, rice wine vinegar, and grated ginger to make a light broth base.
    Ginger: 1 tsp
    Dashi Stock: 300 ml
    Rice Wine Vinegar: 2 tsp
    Tamari Sauce: 1 tbsp
  • Place the duck breasts skin-side down in a cold frying pan and turn the heat to medium. Cook slowly until most of the fat renders and the skin is deep golden and crisp, about 8 to 10 minutes. Flip and cook the flesh side for 3 to 4 minutes more, then rest the duck for 5 minutes.
  • Pour off most of the rendered duck fat, leaving a little in the pan. Add the shiitake mushrooms, garlic, and white parts of the spring onions and sauté briefly until fragrant and lightly softened.
    Spring Onions: 2 spring onions
    Garlic: 1 clove
    Shiitake Mushrooms: 120 g
  • Add the broth mixture and the bok choy to the pan. Simmer for 2 to 3 minutes until the greens are just tender and the broth is infused.
    Bok Choy: 200 g
  • Slice the rested duck breast and serve over the mushrooms and bok choy with the dashi broth spooned around. Finish with the green tops of the spring onions and a few drops of sesame oil.
    Sesame Oil: 1 tsp
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