Teriyaki-marinated duck breast

Teriyaki-marinated duck breast, give this recipe a try!

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In the kitchen

Teriyaki sauce

  1. Put the soy sauce, water, sugar, grated ginger and crushed garlic in a pan and bring to boil over a medium/high heat. 
  2. Allow the sauce to simmer for approx. 3 min. 
  3. Mix the cornflour with 2 tbsp of water and thicken the sauce. 
  4. Leave to cool. 

Duck breast

  1. Score the skin on the duck breasts in a criss-cross pattern.
  2. Marinate the duck breasts in the chilled teriyaki sauce for approx. 1 hour.

At the barbecue

  1. Three-quarters fill the chimney starter with Weber briquettes and prepare the barbecue for indirect heat - 260-270°C.
  2. Brush the grate with a neutral oil. 
  3. Place the marinated duck breasts on the grate and cook for approx. 20-25 min until the core temperature is 58°C. 
  4. Put a small handful of smoke chips directly over the briquettes for the last 10 min of cooking time. 

Tip: Serve the barbecued duck breasts with julienne vegetables rolled in rice paper and with a sweet chilli sauce. 


Weber Admin
April 27, 2016


  • 2 duck breasts, each weighing approx. 300 g 

Teriyaki sauce

  • 125 ml soy sauce
  • 50 ml water
  • 60 g cane sugar
  • 12 g ginger
  • 12 g garlic
  • 1 tsp cornflour
  • 2 tbsp water

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