Japanese Duck Breast Fillet Teriyaki

Ingredients:

3 cups chicken broth

1 medium daikon, peeled & cut into quarters

4 duck breast fillets

20 slices lotus root (deep fried till golden brown)

1/4 cup snow peas, boiled

1 leak (julienne strips), grilled

1/3 cup teriyaki sauce

Place broth in a saucepan, bring to boil

Cooking Instructions:

Add in daikon, reduce heat, simmer for 20 mins or till tender. Place duck fillets, skin-side down in medium hot frying pan. Cook for 4 to 5 mins on each side till medium rare. Cut fillet into thin slices. Place a piece of cooked daikon on each serving plate, top with duck slices. Spoon teriyaki sauce over duck and place fried lotus slices on top. Serve with cooked snow peas and grilled leek.

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