Duck Breast in Teriyaki Orange Sauce with Vegetable Parcel
Lee Kum Kee

Duck Breast in Teriyaki Orange Sauce with Vegetable Parcel

Serves 2
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Duck breasts cooked in a delicious orange teriyaki sauce. This is the perfect easy duck recipe that is filled with flavour! Make it a filling meal with the addition of the parcels, filled with vegetables bound together with Lee Kum Kee Hoisin Sauce and Premium Light Soy Sauce.


1 duck breast
30g white beech mushroom (in German: Buchpilz)
30g snow peas
20g  baby corn
20g lotus roots, sliced
3 cherry tomatoes
¼ orange, juiced
10g Butter
10g Thyme
10g  Rosemary

Sauce Mix


1 Score criss-cross the skin of duck breast and fry skin side down on a cool pan slowly raising heat to medium. Add thyme and rosemary when the oil has rendered from the breast and cook it to nearly medium well. Drain duck fat and set duck breast aside.
2 Put butter, orange juice and Lee Kum Kee Teriyaki Sauce in the same frying pan. Reduce the sauce to half and pour it over the duck breast.
3 Prepare a large piece of parchment paper. Blend sauce, mix well and add it to vegetables. Put them on the parchment paper, fold over and seal all sides.
4 Bake the vegetable parcel with 120C for 10 minutes and serve with duck.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.