Serves 4

Teriyaki-Marinated Duck Breast

  • Prep Time 20 Minutes
  • Cooking Time 45 Min
  • Method Indirect Heat
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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

Nutrition

Instructions

  1. In The Kitchen
  2. Teriyaki Sauce
  3. Put The Soy Sauce, Water, Sugar, Grated Ginger And Crushed Garlic In A Pan And Bring To Boil Over A Medium/High Heat.
  4. Allow The Sauce To Simmer For Approx. 3 Min.
  5. Mix The Cornflour With 2 Tbsp Of Water And Thicken The Sauce.
  6. Leave To Cool.
  7. Duck Breast
  8. Score The Skin On The Duck Breasts In A Criss-Cross Pattern.
  9. Marinate The Duck Breasts In The Chilled Teriyaki Sauce For Approx. 1 Hour.
  10. At The Braai
  11. Three-Quarters Fill The Chimney Starter With Weber Briquettes And Prepare The Barbecue For Indirect Heat – 260-270°C.
  12. Brush The Grate With A Neutral Oil.
  13. Place The Marinated Duck Breasts On The Grate And Cook For Approx. 20-25 Min Until The Core Temperature Is 58°C.
  14. Put A Small Handful Of Smoke Chips Directly Over The Briquettes For The Last 10 Min Of Cooking Time.
  15. Tip
  16. Serve The Barbecued Duck Breasts With Julienne Vegetables Rolled In Rice Paper And With A Sweet Chilli Sauce.

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