For teriyaki duck, you will need:

4 boneless duck breasts with skin
4 tbsp rice wine
8 tbsp mirin (sweet rice wine)
8 tbsp soy sauce
4 tbsp sugar
6 tbsp oil
1 tbsp grated ginger

(serves 4)

Mix all the seasoning in a large bowl. Marinate the duck in the mixture for an hour in the refrigerator. Heat the oil in a lidded wok. Fry the side of the duck with the skin on medium heat until the skin is browned. Then fry the other side for about 7 minutes on low heat. Add the marinade remaining in the bowl into the wok. Turn up the heat and bring back to boil briefly and reduce the heat again. Cover and simmer for about 12 minutes on low heat or until cooked through. Remove the lid and simmer until the sauce thickens. Slice the cooked duck and pour the thick sauce over to serve.