The Darkwing Duck
duck neck, legs and wings in homemade teriyaki sauce with a salad of grilled Swiss chard, limes and ginger
duck legs, separated at the joint
For the marinade
For the teriyaki sauce
a little sesame oil
a little dark balsamic vinegar
diced red sweet pepper
For the salad
small knob ginger
virgin olive oil
Teriyaki sauce can easily be homemade.
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.
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.