This traditional yakitori sauce is great on duck breasts. You can also try it with pieces of turkey breast or whole doves.
As one of author and chef Jesse Griffiths' favorite activities, duck hunting makes for an enjoyable past time and produces a difficult challenge in the kitchen. In his book, Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish, Griffiths takes on the culinary duck test, revealing mouth-watering ways to present what can oftentimes be a difficult meat to cook. With instructions on how to pluck and butcher ducks in his book, Griffiths also features several succulent recipes for waterfowl, including duck yakitori. Residing in Austin, Texas, Griffiths teaches classes on hunting and cooking through his organization, Dai Due.