Maple Infused Grilled Teriyaki Duck Skewers
Recipe created by Chef Dez, chefdez.com “This recipe makes about 2 cups of sauce – more than you need for the skewers, but it tastes so good you will want to have extra sauce on hand. Alternating the skewers from direct flame to indirect heat will help control any flare ups.”
Instructions
- In a small pot, combine the soy sauce, maple syrup, brown sugar, rice vinegar, sesame oil, ginger, and garlic. Dissolve the cornstarch in the water and add to the pot. Bring to a boil over medium-high heat, stirring occasionally, until thickened. Turn heat to medium and continue to boil for 1 minute, stirring frequently, to infuse the garlic and ginger into the sauce. Remove from heat and set aside.
- Preheat you grill over medium to medium-high heat. Place the cubed duck breasts onto metal skewers and season lightly with salt and pepper. Grill for approximately 10 to 15 minutes, turning frequently, and alternating between direct flame and indirect heat as necessary, until cooked through.
- Move the skewers to indirect heat and glaze with some of the reserved sauce. Close the lid of your grill and cook for 30 to 60 more seconds.
- Remove skewers from the grill and glaze one more time with the sauce before serving.
