Teriyaki-marinated duck breast

Serves: 4
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
Recipe preparation

Teriyaki-marinated duck breast, give this recipe a try!

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 barbecue:
  • 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.