|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| ||||||||||||||||||||||||
|
Satay Duck HT MC 20mins plus marinating Serves 4 Hot Poultry Fruit Nuts Main course Dairy Free EgglessIngredients: 1/2 teasp Ground Ginger 1 tbsp Soy sauce 1 teasp Worcestershire Sauce Finely grated zest and juice of 2 Oranges Salt and Black Pepper 450g/1lb Boneless Duck Breasts 50g/2oz Unsalted Peanuts or Cashew Nuts Parsley to garnishInstructions 1. Preheat the oven to 200C, 400F, Gas mark 6 . Cut the duck into cubes. In a bowl, mix the ginger, soy sauce, Worcestershire sauce and orange rind and juice and season with pepper. Stir in the duck, cover and refrigerate for 2 hours.
2. Thread the duck onto the skewers and place them in a roasting tin. Spoon on the marinade and roast in the oven for about 10 minutes, or until the duck is cooked through and tender.
3. Meanwhile, spread the nuts on a baking tray and roast in the oven for 5 minutes, until golden brown. Set aside.
4. When the duck is cooked, lift the skewers onto a heated serving dish, cover and keep hot.
5. Put the nuts into a food processor together with the cooking juices from the duck and blend until smooth. Place in a small saucepan and gently reheat.
6. To serve - put the sauce into a warmed serving bowl and top with strips of orange rind. Serve the duck satay hot.
More Poultry & Game Recipes | General Poultry & Game Prep & Cooking Times
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. |
