I scored the duck breast skin and roasted it (started with a cold pan) until golden crispy. I then flipped it and continued to cook until the inside reached 66° ©. It had about 5 minutes rest before slicing. It still looks a bit too pink for my taste, but it was tasty.

The rice is sushi rice, boiled, and then mixed with a bit of mirin, sake, rice vinegar, salt, pepper, sugar, msg and chives.

The teriyaki is 4 spoons of soy sauce, 2 of mirin, 2 of sake, 2 of sugar, 2 cloves of garlic, same amount of fresh ginger, a splash of sesame oil. Simmered it down in a bit of duck fat.