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Duck Teriyaki and Rice
½ cup duck thighs, sliced 1/4” thick1 tsp. olive oil
1 Tbsp. onion, chopped
3 button mushrooms, cleaned and sliced.
½ cup teriyaki sauce (we prefer Yoshida’s Gourmet Sauce)
½ cup dry rice, rinsed
1 cup water
¼ cup water
In small pot, bring water to boil and add rice. Simmer for about 20 minutes or until rice is cooked through.
In pan, sauté onions with olive oil until soft. Add duck and stir fry for about 4 minutes. Add mushrooms, teriyaki sauce and ¼ cup of water. Simmer covered for 12 minutes.
Place cooked rice and meat mixture in food processor and blend. Add boiled water to thin out if needed.
