Quick, Simple and Tasty Duck
It has been a few weeks since I have cooked due to being busy with the day job and also having spent the last 2 weeks on holiday in Cuba.
I decided I needed to cook on the BBQ and popped into Waitrose looking for some inspiration. Having already decided on duck I picked up some red chillis and spring onions, but then pondered on what sauce to use. I have done these duck legs using maple syrup and I was thinking of using teriyaki.
After pondering in the sauces section I saw the Tonkatsu Sauce which sounded interesting. I had never heard of it before so did a quick google to get the following result:
It is a high concentration version of Worcestershire sauce in Japan. Tonkatsu sauce is derived from Worcestershire sauce, with additional vegetables and fruits, such as tomatoes, prunes, dates, apples, lemon juice, carrots, onions, and celery, to better suit the Japanese palate.
It sounded pretty good to me so picked a bottle up.
The Preparation and Cook
As soon as got in I added the 2 duck legs to a bowl and poured over the Tonkatsu sauce. Whilst it was marinating I prepped the BBQ, using Weber Lumpwood Charcoal.
Once ready to cook, I poured the coals into the BBQ Vortex and closed the lid allowing the BBQ to come up to temperature. Once ready, I added an oak wood chunk. The duck legs were placed either side of the vortex and I cooked for 45 minutes turning the lid 90 degrees every 15 minutes.
With 5 minutes to go, I gave the duck another basting with the sauce.
Once ready the duck legs were removed and left to sit for 5 minutes. In the meantime, I heated through the wraps and then shredded the legs and served with some more Tonkatsu sauce, chilli and spring onion.
It was great to be back cooking again – the smell was just devine! This dish came out really well and I thought the Tonkatsu sauce went really well with the duck. Ideally, a longer marinade would have been better. I was also a little disappointed that the skin wasn’t crispier. The vortex usually does a great job here. Saying that the duck legs had great colour and tasted great!
Tonkatsu Duck Leg Wraps
- Prep Time5 min
- Cook Time45 min
- Total Time50 min
- Serving Size2
For the Tonkatsu Duck Leg Wraps
- 2 Duck Legs
- 3 Spring Onions
- 1 Red Chilli
- 1 Bottle of Tonkatsu Sauce
- 2 Crosta & Mollica piada flatbreads
Add the duck legs to a bowl and pour over approximately half of the Tonkatsu sauce. Make sure the duck legs are fully covered and place in the fridge marinating for a minimum of 4 hours but ideally overnight.
Light the BBQ and set up to cook on the BBQ Vortex. If you don’t own a vortex set the BBQ up with a direct and indirect zone. Once ready to cook add a wood chunk (I used oak) and add the duck to cook indirectly. Whilst the duck is cooking prepare your the spring onion by slicing lengthways and slice the chilli.
Once the duck is cooked, remove for the BBQ and let it rest for 5 minutes. Using 2 forks shred the duck legs. Next cook the Crosta & Mollica piada flatbreads directly for 30 seconds each side.
To serve add some of the Tonkatsu sauce to the flatbread, add the duck and garnish with the spring onion and chilli.