Recipe

The Darkwing Duck

5.0
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
2 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

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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