Duck Yakitori


  • Serves 4
  • 4 boneless and skinless duck breasts cut into 1" cubes
  • 1 TBSP oil
  • 1 cup Mirin (Japanese rice wine)
  • ½ cup soy sauce
  • 2 TBSP sugar
  • 2 TBSP honey
  • 3 cloves garlic, finely chopped
  • 8 green onions, greens sliced thinly, whites cut into ½" pieces
  • 12 bamboo skewers, soaked in water

Play Button Duck Yakitori video


Boil the Mirin, soy sauce, sugar, honey and garlic until reduced by one half.

Start a medium fire or preheat a grill. Toss the cubed breast meat in the oil. Thread the duck breast cubes, alternating with the white parts of the onions onto 8 skewers.

Grill on one side, then turn, basting with the sauce. Continue grilling the skewers and basting until browned and the meat is firm, but still a little pink inside, about 12 minutes total.

Serve with rice, green onions, pickled radishes and any leftover sauce on the side.

From "Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish"
By Jesse Griffiths