Serves: 4
Teriyaki-marinated duck breast
- Prep Time
- 1:30 h
- Cooking Time
- 30 min.
- Method
- Indirect
- Prep Time
- 1:30 h
- Cooking Time
- 30 min.
- Method
- Indirect
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
- 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.
- 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.
- 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.
Teriyaki-marinated duck breast, give this recipe a try!
In the kitchen:
Teriyaki sauce
Duck breast
At the barbecue:
Tip: Serve the barbecued duck breasts with julienne vegetables rolled in rice paper and with a sweet chilli sauce.
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