Ingredients

• 2 fresh duck breasts, fat removed* and each breast cut into 4 strips
• 1 telegraph cucumber, chopped into chunks
• 1 small red onion, cut into chunks
• Lemon or lime, to garnish

Marinade

• 1/2 tsp coriander seeds, crushed 
• 1/2 tsp ground cumin
• 1/4 tsp turmeric
• 1 tsp. freshy grated lemongrass
• 1 tbs vegetable oil
• 1 tsp sugar
• 1 tbs. soy sauce
• Satay sauce
• 2 purple shallots, finely chopped
• 1 clove garlic, minced
• 150g unsalted raw peanuts, crushed (about 1 cup)
• 1 tsp shrimp paste
• 1 tsp tamarind puree
• Pinch of chilli powder
• 2 tsp sugar
• 270ml coconut milk

Products used

Whole Duck

Method

1. To make the marinade combine all the ingredients into a bowl. Add the duck strips and marinate for a few hours or even better overnight. Thread on to skewers.
2. For the satay sauce, heat a tablespoon of vegetable oil in a saucepan and fry the shallots and garlic until soft. Add the peanuts and cook, stirring regularly for 3-4 minutes. Add the shrimp paste followed by the tamarind, chilli, sugar and coconut milk. Bring to a gentle boil and then simmer on a lower heat for 10 minutes. If too thick, add a splash of water.
3. Pre heat a bbq or grill pan. Grill the skewers for 1-2 minutes on each side.
4. Serve duck skewers with peanuts sauce on the side along with cucumber, onion pieces and lemon.

Recipe created by Justin Schofield @https://www.instagram.com/justineschofield/

Products used

Whole Duck

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