The Darkwing Duck

The Darkwing Duck

20 mins
5 hrs
4 hrs
2

duck neck, legs and wings in homemade teriyaki sauce with a salad of grilled Swiss chard, limes and ginger

Ingredients

  • 1 duck neck
  • 2 duck wings
  • 2 duck legs, separated at the joint

For the marinade

  • 1 tbsp. maple syrup
  • 2 garlic cloves
  • 1 tbsp. cayenne
  • 1 tbsp. black pepper
  • 1 tbsp. sea salt

For the teriyaki sauce

  • 800 g diced onions
  • a little sesame oil
  • a little dark balsamic vinegar
  • 500 g diced red sweet pepper
  • 10 g chilli flakes
  • 600 ml beetroot juice
  • 200 g tamari
  • 300 g date paste
  • 30 g tamarind
  • 10 g hibiscus powder
  • 1 l water

For the salad

  • 2 pcs. Swiss chard
  • 2 limes
  • 1 small knob ginger
  • virgin olive oil
  • sea salt
  • black pepper

Ingredient Tips

HOT TIP
Teriyaki sauce can easily be homemade.

Directions

Step 1 of 6
1
Combine all the ingredients for the marinade and marinate the duck pieces.
2
Ideally vacuum seal the whole thing or alternatively pack into a plastic bag. Leave to marinade for at least 5 hours in the refrigerator.
3
Preheat the grate to 150 degrees, place the duck pieces on it and close the lid. Cook for at least 3.5 to 4.5 hours, turning several times.
4
Separate the Swiss chard into leaves and grill on a high heat, cut the limes and also grill with the cut side down.
5
To make the sauce, first sauté the onions in a saucepan on the side burner and then douse with sesame oil and balsamic vinegar. Add the remaining ingredients, boil until the sauce thickens and then puree.
6
Add lime juice to the grilled Swiss chard to taste and rub on a little ginger. Add olive oil, sea salt, and pepper to taste and serve with the meat. Serve with the teriyaki sauce as a dip.
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