login checkout

Spicetrekkers.com - On the hunt for the world's best spices and blends

On the hunt for the world's best spices and blends

scratch graphic to simulate scratch paper

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

Ingredients

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

Method

  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.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

*