Category:
Main Courses
Seasons:
January, February, March, April, May, June, July, August, September, October, November, December
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
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.
