- 150 ml (2/3, cup) mirin (sweet rice wine), or sake, plus 5 ml (1 teaspoon) sugar /li>
- 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.
In contrast, this teriyaki-style sticky duck recipe is quick and easy, provides a special barbecue in minutes, and is made to enjoy with a mango salsa recipe.
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!
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Reprinted with Permission from Eggs and Poultry Made at Home and Published by Firefly Books.