Duck Yakitori
Category:
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.
Easy
Ingredients
For 4 Person(s)
Recipe
- 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
- Make the Pickled Radish 1 day prior to making the duck.
- If the duck has skin, remove it with sharp knife and cut the duck into 1-inch cubes.
- 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.
- 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.
- Serve the duck with rice, green onions, pickled radishes and the reserved sauce on the side.
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