Duck and mango yakitoris

Eno has come up with a new 100% original recipe: duck yakitoris with mango, a fruity recipe to impress your guests! Let's get cooking with our new Barbecue Set...

Duck yakitoris with mango

  • 500g duck breast
  • 1 large mango (or 2 small ones), not too ripe
  • For the yakitori sauce:
  • 125 cl soy sauce
  • 50 cl mirin (available in Asian grocery shops)
  • 50 cl sake (available in Asian grocery shops)
  • 1 tablespoon of rice vinegar (available in Asian grocery shops)
  • 30g light caster sugar

Number of persons:4

Préparation : 30 min.

Temps total : 90 min.

Method

1Simmer

Mix the ingredients for the sauce in a small saucepan, bring to the boil and simmer for around ten minutes until reduced by around half. 

2The marinade

Cut the duck breast into small cubes (2 to 2.5 cm square).

Place them in a shallow dish, pour the sauce over them, stir and leave to marinate in the fridge for 1 hour, then drain. 

3Prepare the mango

Peel the mango with a vegetable peeler. 

Dice the meat into cubes the same size as the duck cubes. 

Thread the two alternately onto small bamboo skewers. 

4Time to cook!

Preheat the plancha to medium heat. 

Cook the kebabs for 8 to 10 minutes, turning them often and brushing them multiple times with the sauce to caramelise them slightly.

Serve immediately, with the rest of the sauce in a bowl. 

Dorian Nieto

Recipe by Eno.