Duck Yakitori


Courtesy of Jesse Griffiths, Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish
Photography by Jody Horton

The sticky, salty and sweet sauce glazes and browns the duck, creating a nice exterior texture before the interior becomes overcooked. Try yakitori also with pieces of turkey breast or whole doves.


Duck Yakitori


For 4 Person(s)


  • 1 Pickled Radish
  • 4 boneless duck breasts,
  • 1 cups mirin (Japanese rice wine)
  • 1/2 cups soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons honey
  • 3 garlic cloves, finely chopped
  • 1 tablespoons oil
  • 8 green onions, green part thinly sliced, white part cut into ½-in. pieces
  • 8 bamboo skewers, soaked in water

Duck Yakitori Directions

  1. Make the Pickled Radish 1 day prior to making the duck.
  2. If the duck has skin, remove it with sharp knife and cut the duck into 1-inch cubes.
  3. In a saucepan over high heat, boil the mirin, soy sauce, sugar, honey and garlic until reduced by half, about 5 minutes. Remove from heat and set aside half of the sauce for serving.
  4. Start a medium fire or preheat a grill. Toss the cubed breast meat in the oil. Thread the duck breast cubes, alternating with the white parts of the onions, onto 8 skewers. Grill on one side for about 5 minutes, then turn, basting with the sauce. Continue grilling and basting until browned and the meat is firm but still a little pink inside, about 12 minutes total. Discard any leftover basting sauce.
  5. Serve the duck with rice, green onions, pickled radishes and the reserved sauce on the side.

Be the first to post a review

You must be logged in to review


Recipe Search