Luv-a-Duck Recipes

Delicious duck salads – Fresh and easy, great for Summer!
 

Duck and Nashi Pear Skewers with a Soy Glaze

from Everyday Gourmet with Justine Schofield

To Cook
15 minutes
How easy?
It’s so easy...
Serves
6-8 skewers
Luv Rating
Not yet rated.

Not yet rated.

Login to add this to your cookbook Email this recipe

Log-in or Register using My Cookbook to save recipes.

More Duck Breasts Recipes

Duck Stir Fry

Duck Breast with Red Wine Sauce, Potato Cake and Wilted English Spinach

Buckwheat Soba Noodle and Duck Salad

Rustic Duck Breast Salad

Duck Breast Stuffed with Prunes

Spiced BBQ Style Duck Breast

Teriyaki Duck with Easy Pickled Carrot

Duck Breast on Parsnip and Potato Rosti

Ingredients

1 tbs rice bran oil
2 x Luv-A-Duck, Fresh Duck Breast
1 tbs honey
2 tbs soy sauce
½ tsp Chinese 5 spice
1 Nashi pear

Products used

Duck Breasts

Duck Breasts

Method

  1. Cut the duck breast in half lengthways and then cut into cubes.
  2. Cut the pears into cubes that are the same size as the duck.
  3. Combine the remaining ingredients in a bowl and marinade the duck. If possible, marinate for four hours.
  4. Skewer the pieces of marinated duck, alternating with a piece of nashi pear.
  5. Heat a pan over medium heat and add oil.
  6. Fry the duck skewers for 5-10 minutes turning constantly to ensure they do not burn.

Or try these similar recipes

Sticky Marmalade Duck Breast Recipe

Sticky Marmalade Duck Breast

Duck Stir Fry Recipe

Duck Stir Fry

Duck Breast Stuffed with Prunes Recipe

Duck Breast Stuffed with Prunes

Products used

Duck Breasts

Duck Breasts

Login to add this to your cookbook Email this recipe

Log-in or Register using My Cookbook to save recipes.

Reviews

Sorry, no ratings have been submitted for this recipe yet.


Rate & Review

Please enter in the word you see below:

If we approve your review for publication, it will appear on the site within 72 hours. Reviews are meant for the sharing of information by users of our recipes. Comments that are not original, are offensive or objectionable may not be published.