KOJI DUCK! How to make easy Japanese BBQ style Duck!

koji rice

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers a similar texture but is healthier, while rice is more budget-friendly.

duck breast

🥗Healthier: chicken breast

💰Cheaper: pork tenderloin

Chicken is lower in fat, and pork is a more affordable protein.

Prepare koji rice by soaking it in water for 30 minutes and draining.

Mix koji rice with soy sauce and cooking sake to create a marinade.

Score the skin of the duck breast in a crosshatch pattern without cutting into the meat.

Rub the marinade generously over the duck breast, ensuring it gets into the scored skin.

Cover and refrigerate the duck breast for at least 12 hours, preferably overnight.

Preheat the oven to 400°F (200°C).

Remove the duck from the marinade and pat dry with paper towels.

Season the duck breast with salt and black pepper on both sides.

Heat sesame oil in a skillet over medium-high heat until shimmering.

Sear the duck breast skin-side down for 6-8 minutes until the skin is crispy and golden.

Flip the duck breast and sear the other side for 2-3 minutes.

Transfer the duck breast to the oven and roast for 10-15 minutes for medium-rare doneness.

Remove the duck from the oven and let it rest for 5-10 minutes before slicing.

Garnish with scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens