The Darkwing Duck

The Darkwing Duck

20 mins
5 hrs
4 hrs

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


  • 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

Teriyaki sauce can easily be homemade.


Step 1 of 6
Combine all the ingredients for the marinade and marinate the duck pieces.
Ideally vacuum seal the whole thing or alternatively pack into a plastic bag. Leave to marinade for at least 5 hours in the refrigerator.
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.
Separate the Swiss chard into leaves and grill on a high heat, cut the limes and also grill with the cut side down.
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.
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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