Duck Satay Skewers with Peanut Dipping Sauce
Ingredients
4 Luv-a-Duck duck breasts, sliced lengthways (approx 5 slices per breast)
1/3 cup soy sauce
3 tbsp fresh lime juice
2 cloves garlic, crushed
1 tsp grated ginger
1 tsp red chilli flakes
2 tbsp water
1 cup coconut milk
1 tsp palm sugar
2 tbsp crunchy peanut butter
1 tbsp crushed peanuts
1 tbsp coriander leaves, chopped
Lime wedges & bullet chillies to garnish
Bamboo Skewers
Products used
Method
- Place duck pieces into a mixing bowl.
- Combine soy sauce, lime juice, garlic, ginger and chilli flakes in small bowl.
- Reserve 3 tablespoons of this mixture; cover and refrigerate. Add water to remaining mixture and pour over duck to coat well. Cover and refrigerate at least 30 minutes or up to 2 hours, stirring mixture occasionally.
- Soak 8 bamboo skewers for 20 minutes in cold water to prevent them from burning; drain.
- For the peanut sauce: combine coconut milk, palm sugar, 3 tablespoons reserved soy sauce mixture and peanut butter in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2-4 minutes or until sauce thickens. Add crushed peanuts and coriander. Sauce will thicken as it cools. Season to taste.
- Drain duck; reserve marinade. Weave 1 to 2 duck strips accordion-style onto each skewer. Brush duck with reserved marinade. Discard remaining marinade.
- Grill skewers under gril APPROX. 5-7 minutes or until duck is no longer pink, turning halfway through grilling time.
- Serve with warm peanut sauce for dipping.
Chef’s tips
In a small bowl, place the lime wedges and chillies, scatter some fresh coriander leaves over the top.