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Duck Satay with Balinese spices

Duck Satay with Balinese spices - Épices de cru

These little skewers cook very nicely in a pan. We prefer to grill the fatty side first for a nice, crispy crust, which also ensures a nice, pink center. These satays are traditionally served with peanut sauce

Makes about 12 Skewers


  • 2 duck breasts
  • 2 Tbsp Balinese Curry
  • 2 shallots
  • 2 cloves garlic
  • 2 tsp lemon juice
  • ¼ cup coconut milk
  • 1 tsp salt


  1. Remove any excess fat from the duck. Cut into ¾ inch cubes.
  2. Place the remaining ingredients in a food processor and purée.
  3. Marinate the dusk in the spice paste for a few hours (at least 1 hour).
  4. Réserver la marinade. Put 3-4 pieces of meat on each skewer. Make sure that the fatty side of the duck is on the same side of each skewer.
  5. Heat a pan on medium and place the skewers, fatty side down, in the pan.
  6. Cook until the skin begins to brown and fat begins to melt (5-6 minutes).
  7. Brush the skewers with the remaining marinade.
  8. Return the skewers to the pan with tongs and cook the remaining 3 sides quickly (about 1 minute each side).
  9. Serve with peanut sauce.

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