Recipe courtesy of Mateo Granados
76 hr 10 min
45 min
8 to 10 servings


  • 1 1/2 gallons soy sauce 
  • 1 1/2 pounds ginger, cleaned, julienned and diced 
  • 4 cups brown sugar 
  • 20 medium cloves garlic, sliced 
  • 10 slices jalapeno 
  • 1 1/2 bunches fresh cilantro, julienned (not chopped) 
  • Two 7-pound ducks 


Special equipment: Metal churrasco swords or long metal skewers

Mix together the soy sauce, ginger, sugar, garlic, jalapenos and cilantro in a large container. Submerge the ducks in the marinade and marinate in the refrigerator for 72 hours.

Preheat charcoal embers in a gas grill, or prepare an electric grill for indirect/low heat. Remove the ducks from the marinade and spear with metal churrasco swords or large metal skewers. Cook over embers, turning frequently, for 4 hours.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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