Unlike traditional teriyaki dishes that require the meat to be marinated then grilled, in this recipe, the duck breast is first seared then braised in teriyaki sauce.Duck skin is quite fatty. When you sear the duck, a pool of rendered fat will surround it in the pan. You won’t use that fat in this dish but I urge you not to throw it away as it is full of flavor. Cool it and keep in covered jar in the fridge. Use it to cook fried rice and be amazed at how much richness it contributes.