Taste Tested: Quack-itori

Quack-itori. See what we did there? Yakitori made with duck, instead of the traditional chicken. We dig yakitori for its portability — who doesn’t love food on a stick? Pair it with our sticky sesame sprouts and you’re winning at dinner. Trust us. TasteTestednew3 Contrary to popular belief, duck is not a fatty meat. There is a nice layer of fat that exists right under the skin, but this fat is rendered when cooked. As the fat is turned to liquid it is drawn through the meat keeping it tender and moist and adding to duck’s rich flavour. The meat itself is unusually lean. The sticky, salty and sweet sauce in this recipe glazes and browns the duck, creating a nice caramel before the interior becomes overcooked. 2016-01-05 07.18.27 1
Ontario Duck Yakitori
Serves 2
When we're feeling extra fancy, we like skewering things like the whites of scallions, small mushrooms or shishito peppers between the meat.
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 Ontario duck breasts, boneless
  2. 1 cups mirin
  3. 1/2 cup soy sauce
  4. 2 tablespoons Ontario Maple Syrup
  5. 2 tablespoons Ontario Honey
  6. 3 Ontario garlic cloves, finely chopped
  7. 1 tbsp Pristine Gourmet Cold Pressed Sunflower Oil
  8. 8 Ontario scallions, green part only thinly sliced
  9. 8 bamboo skewers, soaked in water
Instructions
  1. If the duck has skin, remove it with sharp knife and cut the duck into 1-inch cubes.
  2. In a saucepan over high heat, boil the mirin, soy sauce, maple syrup, honey and garlic until reduced by half, about 5 minutes. Remove from heat and set aside half of the sauce for serving.
  3. Preheat a stove top grill or barbeque.
  4. Toss the cubed breast meat in the sunflower oil. Thread the duck breast cubes onto 8 skewers. Grill on one side for about 5 minutes, then turn, basting with the sauce. Continue grilling and basting until browned and the meat is firm but still a little pink inside, about 12 minutes total. Discard any leftover basting sauce.
  5. Serve the duck with rice, sliced green onions, homemade pickled radishes or our sweet and sticky sesame sprouts!
Culinary Tourism Alliance https://ontarioculinary.com/

About Taste Tested

From the farm to the table, it’s easy to be inspired by Ontario’s endless parade of edibles. With “Taste Tested“, OCTA’s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what’s on our table – literally!
Be Sociable, Share!

    No Comments.

    Leave a Reply

    Newsletter