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Yield: 2 ducks, 4-6 servings
3 cups teryaki
1/2 cup soy sauce
1/2 cup mirin
1/4 cup rice wine vinegar
1 cup sugar
1 cup fresh garlic, minced
1 cup green onions, chopped
1 Tbsp. red pepper flakes
1 Tbsp. fresh ginger, peeled, chopped
1 tsp. Asian 5-spice blend
Marinate duck breast overnight in a mixture of: teriyaki, soy, mirin, rice wine vinegar, sugar, garlic, green onions, red pepper flakes, fresh ginger and Asian 5-spice blend.
Place in rotisserie for 11/2 hours or until done.
Recipe idea from Fred Scherger, regional district manager, Whitson's.
