TERIYAKI-MARINATED DUCK BREAST

INGREDIENTS

  • 2 duck breasts, each weighing approx. 300 g
  • Teriyaki sauce
  • 125 ml soy sauce
  • 50 ml water
  • 60 g cane sugar
  • 12 g ginger
  • 12 g garlic
  • 1 tsp cornflour
  • 2 tbsp water

METHOD

IN THE KITCHEN

Teriyaki sauce

  • Put the soy sauce, water, sugar, grated ginger and crushed garlic in a pan and bring to boil over a medium/high heat.
  • Allow the sauce to simmer for approx. 3 min.
  • Mix the cornflour with 2 tbsp of water and thicken the sauce.
  • Leave to cool.

Duck breast

  • Score the skin on the duck breasts in a criss-cross pattern.
  • Marinate the duck breasts in the chilled teriyaki sauce for approx. 1 hour.

AT THE BRAAI

  • Three-quarters fill the chimney starter with Weber briquettes and prepare the barbecue for indirect heat – 260-270°C.
  • Brush the grate with a neutral oil.
  • Place the marinated duck breasts on the grate and cook for approx. 20-25 min until the core temperature is 58°C.
  • Put a small handful of smoke chips directly over the briquettes for the last 10 min of cooking time.

TIP

  • Serve the barbecued duck breasts with julienne vegetables rolled in rice paper and with a sweet chilli sauce.

PREP TIME

Serves: 4
Skill level: Medium
Preparation time: 1 hour 30 min (including marinating)
Total time: Approx. 1 hour 30 min
Cooking time: 30 min
Barbecue temperature: 260-270°C
Cooking method: Indirect
Equipment: Weber Original™ Digital Meat Thermometer, Weber® Smoke Chips – apple
Core temperature: 58°C

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