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Satay Duck      HT   MC    20mins plus marinating

Serves 4     Hot   Poultry   Fruit  Nuts    Main course  Dairy Free   Eggless



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 garnish




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  



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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