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Andrew Zimmern is a James Beard Award-winning TV personality, chef, food writer, and teacher who is widely regarded as one of the most versatile and knowledgeable personalities in the food world. As the creator, host and co-executive producer of Travel Channel’s hit series, Bizarre Foods with Andrew Zimmern, Andrew Zimmern’s Bizarre World, and his new series, Bizarre Foods America, he travels the globe, exploring food in its own terroir. He’s also a friend of MeatEater and an avid hunter, having hunted everything from squirrels and pheasants to bigger game like blue wildebeest in Namibia.

andrewzimmernpanroastedduckrecipe

Japanese Pan Roasted Duck Breast with Grilled Rice
by Andrew Zimmern

I’ll admit it: I’m a breast guy. And I love this yakitori-inspired dish. You may use large mallard or canvasback breasts, or goose breasts work, too.

Ingredients

For the Duck:
2 lbs of boneless duck breast
1T peanut oil
1T toasted white sesame seeds
1T thinly sliced green scallion tips

For the Rice:
3 cups cooked Japanese short grain, cooled, seasoned

For the Sauce:
3 cups sake
1 cup soy sauce
3/4 cup mirin
1/2 cup sugar, plus 2T
1 cup dashi

Instructions

Over low heat, preheat a pan large enough to hold the duck breasts. Score the duck breasts to promote even cooking, an attractive presentation, acceptable rendering of fat and to prevent curling. Add oil. When aromatic and rippling, lay the duck breasts into the pan. Slowly sear fat side down for 15-18 minutes or so until fat is crisped and rendered. Duck should be between rare and medium rare. Add 1/3 cup of the cooked sauce and simmer duck for a few minutes until sauce is tight and duck is glazed.

Meanwhile, bring sauce ingredients to a boil over medium heat. Lower heat to maintain a simmer and reduce until beginning to foam and slightly syrupy. Cool and store sauce if the consistency of syrup is there. If not, simmer a tad more and cool, testing again.

Take 3 cups cooked Japanese short grain, cooled and seasoned. Gently stuff into 4 or 6 metallic ring molds. Brush tops with grapeseed or peanut oil. Grill to heat through on both sides. Slide molds off when plating.

Slice duck and serve around a portion of grilled rice, garnishing with the sesame seeds and scallion.

More about Andrew Zimmern: 

Andrew Zimmern is a James Beard Award-winning TV personality, chef, food writer and teacher, who is widely regarded as one of the most versatile and knowledgeable personalities in the food world. As the creator, host and co-executive producer of Travel Channel’s hit series, Bizarre Foods with Andrew ZimmernAndrew Zimmern’s Bizarre World, and his new series, Bizarre Foods America, he travels the globe, exploring food in its own terroir. From world class restaurants to street carts and jungle markets, it’s all about discovering and sharing the authentic experience as a way to interpret the way we live our lives so we can make better choices for our future.

In May 2013, Zimmern won the prestigious James Beard Award for “Best Television Personality/Host” for the second time.  This is in addition to his 2012 win for “Best Television Program On Location.” His MSN.com web-series, Toyota’s Appetite for Life, received an Effie in 2010. Bizarre Foods also took home two CableFax awards in 2009, one for “Best Television Program: Food,” another for “Best Online Extras” for Zimmern’s Travel Channel web-series, Bizarre Foods in the Kitchen.  Zimmern’s podcast, Go Fork Yourself with Andrew Zimmern and Molly Mogren, won the Stitcher Award for Best Food/Cooking Podcast in 2012.

He resides in Minneapolis, Minnesota with his wife Rishia, son Noah and several un-eaten pets.

Follow Andrew Zimmern on Twitter: @AndrewZimmern

For more recipes like this from Andrew, visit: Andrewzimmern.com