In Eggs and Poultry Made at Home (Firefly, 2012) by Dick and James Strawbridge is an ideal read for poultry farmers. Learn more about what it takes to raise and keep poultry such as chickens, ducks, geese, and turkeys. If you have any questions about poultry this the book for you. Find this excerpt in Chapter 7, “Recipes.”
Roasting, slow-cooking and confit-style cooking are delicious methods, but they often take a long time. This recipe is quick and easy, in contrast, and provides a special barbecue in minutes – teriyaki-style sticky duck!
- 150 ml (2/3, cup) mirin (sweet rice wine), or sake, plus 5 ml (1 teaspoon) sugar
- 200 ml (about 7/8 cup) soy sauce
- 25 ml (2 scant tablespoons) rice vinegar
- 60 g (2-1/4 ounces) brown sugar (about 75 ml/1/3 cup)
- 15 ml (1 tablespoon) sesame oil
- 4 garlic cloves, finely chopped
- 5 ml (1 teaspoon) grated fresh ginger
- 1 pinch red pepper flakes or black pepper
- 4 duck legs
- 4 duck drumsticks
- For the salsa
- 1 ripe mango
- 15 ml (1 tablespoon) chopped fresh cilantro
- 1/2 fresh red chili, finely diced
- juice of 1 lime
- Put the mirin in a pan and bring to a boil, and then reduce the heat to medium and leave to simmer for 10 minutes. Add the soy sauce, vinegar, sugar, sesame oil, garlic, ginger and pepper flakes and heat through, and then pour into a large bowl and set aside to cool.
- At least 20 minutes prior to cooking the duck, put the pieces in the bowl of sauce and leave to marinate until you are ready to cook them. Heat a grill or griddle until hot and cook the duck, brushing it with the sauce, turning the pieces once and adding more sauce if you want to make them extra sticky.
- While the duck is cooking, make the salsa. Simply cut the mango into small cubes and put them into a bowl, and then add the chopped cilantro, chili and lime juice. Serve with the duck.
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