Wild Recipes

Wild Teriyaki Glazed Duck

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This is by far my favorite way to prepare duck. Period. It’s always my go-to when introducing first-time wild-game eaters to duck and has quickly become a staple amongst my friends and family. Simple, quick, beautiful and delicious, this dish does a lot to bring out the flavors of whichever species of duck you’re preparing. For this dish, I like a puddle duck with a higher fat content to ensure it is moist; however, I have also enjoyed it with diving ducks such as buffleheads, ruddy ducks and ringnecks. Give this a try, and I guarantee it’ll surely find a staple in your rotation for waterfowl dishes. 

Serves:
Entrée 2 people
Appetizer 4-6 people
Time to Make: 45 min + marinating time


Looking for more duck recipes? Try this General Tso’s Redhead Duck!


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Wild Teriyaki Glazed Duck

Recipe by Brandon Dale
0.0 from 0 votes
Course: Wild Recipes
Servings

4

servings
Prep time

25

minutes
Cooking time

20

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 -2 mallard (other puddle ducks and some divers also work) ducks, plucked and cleaned

  • 1.5 cup soy sauce

  • 1/2 cup mirin

  • 1/4 cup sake

  • 4 tablespoons brown sugar

  • 3 cloves garlic, minced

  • 1 teaspoon grated ginger

  • 1 tablespoon cornstarch

  • 2 tablespoons water

  • Sesame seeds and sliced green onions for garnish

Preparation

  • Begin by cleaning the mallard ducks. Fully plucked and spatchcocked birds are preferred for this recipe (to spatchcock, remove the spine with kitchen shears, lay duck cut-side-down and press downwards to flatten). Pat them dry and cross score the skin with a sharp knife.
  • In a bowl, add the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger to create your teriyaki marinade. Save 1/2 cup teriyaki sauce on side.
  • Pour the teriyaki marinade over these noble birds in a plastic bag, ensuring the entire bird is in contact with the marinade. Let marinate a minimum of 2-4 hours, or ideally overnight.
  • Preheat your grill or oven to a medium-high temperature (375°F to 400°F). Add ducks to cook, while saving the remaining teriyaki sauce to be used for a glaze.
  • Turn the duck occasionally until they achieve an internal temperature of 130°F to 135°F (medium rare).
  • Before the duck is finished cooking, bring the reserved marinade into a simmer within a small saucepan over medium heat until its volume reduces to a sticky, bubbly consistency.
  • Pull your duck from the oven, generously add the reduced teriyaki glaze and place back in oven for 1-2 minutes to set. Repeat until desired thickness of teriyaki coating is formed (usually twice).
  • Sprinkle sesame seeds, slice, serve and enjoy!

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Brandon Dale

Brandon grew up in South Louisiana camping, kayaking, hunting and fishing, and he is an avid fly-fisherman and hunter. Now living in NYC for graduate and medical school, he finds solace in the woods and waters of the Upstate NY, Hudson Valley, Long Island and Vermont.

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