20mins plus marinating
4 Hot Poultry Fruit
Main course Dairy Free Eggless
teasp Ground Ginger
tbsp Soy sauce
teasp Worcestershire Sauce
grated zest and juice of 2 Oranges
and Black Pepper
Boneless Duck Breasts
Unsalted Peanuts or Cashew Nuts
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.
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.
Meanwhile, spread the nuts on a baking tray and roast in the oven for 5 minutes, until golden brown. Set aside.
When the duck is cooked, lift the skewers onto a heated serving dish, cover and keep hot.
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.
To serve - put the sauce into a warmed serving bowl and top with strips of orange rind. Serve the duck satay hot.
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.
to go to the chart.