Serves 4
Teriyaki-Marinated Duck Breast
- Prep Time 20 Minutes
- Cooking Time 45 Min
- Method Indirect Heat
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
Instructions
- 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.
- Marinating Time: 1 Hour
- Preparation Time: 20 Minutes
- Braai Time: 20-25 Minutes
- Total Time: 45 Min
- Serves: 4
- Skill Level: Easy
- Cooking Method: Indirect Heat
- Braai Temperature: 260°C-270°C
- Core Temperature: 58°C
- Equipment: Instant-Read Thermometer, Chimney Starter, Briquettes 4KG ZA
What Do You Need? Recommened Tools
Instant-Read Thermometer
R299.00
Chimney Starter
R599.00
Briquettes 4KG ZA
R69.00
