Ontario Duck Yakitori
When we're feeling extra fancy, we like skewering things like the whites of scallions, small mushrooms or shishito peppers between the meat.
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- 2 Ontario duck breasts, boneless
- 1 cups mirin
- 1/2 cup soy sauce
- 2 tablespoons Ontario Maple Syrup
- 2 tablespoons Ontario Honey
- 3 Ontario garlic cloves, finely chopped
- 1 tbsp Pristine Gourmet Cold Pressed Sunflower Oil
- 8 Ontario scallions, green part only thinly sliced
- 8 bamboo skewers, soaked in water
- If the duck has skin, remove it with sharp knife and cut the duck into 1-inch cubes.
- 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.
- Preheat a stove top grill or barbeque.
- 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.
- Serve the duck with rice, sliced green onions, homemade pickled radishes or our sweet and sticky sesame sprouts!
Culinary Tourism Alliance https://ontarioculinary.com/