The Darkwing Duck
The Darkwing Duck
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
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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