The Darkwing Duck
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
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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.  

Hot Tip: This Beefsteak Club French Malbec is slightly richer and more rustic than its Argentine counterpart and perfect for flavoursome and classically French dishes like duck leg confit and frogs legs! French malbec is also an ideal pairing for poultry dishes such as barbecued chicken wings, Cajun chicken and spatchcock chicken.
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