The ‘normal’ yakitori that we see everywhere from shopping centre food courts to fi ne dining restaurants is made with chicken. I’ve tried it with duck breasts, cooking them slowly so the layer of fat under the skin melts, but they’re still a bit fatty. Quail just might be the answer. More ﬂ avour than chook and virtually no fat. You can buy the breast-only portions at supermarkets these days.
– see below.