Teriyaki Ducklets

Pintail, mallard,  divers it doesn’t matter – this recipe works with all. Featured at Waterfowl Warmup by Brad Fenson these were a big hit!


Teriyaki Sauce

  • ½ cup white sugar
  • ¼ cup soy sauce
  • 2 Tbsp liquid honey
  • 2 Tbsp fresh ginger, chopped or grated
  • 5 garlic cloves, smashed
  • ½ tsp red chili flakes (optional)

Duck Cutlets (Ducklets)

  • 12 duck breast, boneless
  • ½ cup flour
  • 4 cups panko crumbs
  • 4 eggs
  • Frying oil


Teriyaki Sauce

  1. Combine all the ingredients in a saucepan and stir while bringing to a simmer. Allow the mixture to simmer and reduce for 15 minutes without coming to a boil. Stir often. Remove from heat and let cool.

Duck Cutlets

  1. Cover the duck breast in plastic wrap, and pound to ¼-inch thick.
  2. Dredge the duck breast in the flour.
  3. Whisk the eggs together and dip the dredged duck. Place the ducklet onto a plate of panko crumbs and coat thoroughly. Set the duck aside in the refrigerator for 30 minutes.
  4. In a large Camp Chef cast-iron frying pan, add one inch of oil and heat over medium-high heat. When possible, use a thermometer to keep the oil at a minimum of 350°F and 375°F for best results.
  5. Place the ducklets into the hot oil and fry for two minutes per side. Remove the ducklets from the oil, let them drain for a few seconds, and dip them in the sauce. Set the ducklets on a serving plate.

*A commercial cuber or mincer makes perfect cutlets. You can take a batch of breasts to a local butcher to have them cubed, or there are attachments for grinders and some units that are operated with a hand crank.