Duck Satan
Posted: Tue Jan 27, 2015 9:27 am
I've tried this method of producing a duck satay a few times now and it seems to work pretty well; [serves two].
Score a couple of duck breasts in 'diamond' [ie crosshatch] scoring being carefull not to cut into the flesh but to cut the skin fairly well.
Mix some honey [say a tablespoon] and light soy sauce in a bowl [pretty much to taste really - I veer to the honey side coz I have a sweet tooth] and add a few chille flakes.
Place duck breasts on a plate and paint/pour your mix over the skin [nb it doesn't need to swim in it since the honey will pretty stick it to the surface] using the back of a spoon to rub it into the score marks.
Now spread each breast with some crunchy peanut butter - say a teaspoon per breast, enough so you can see it but still see the skin.
Leave to marinate for 5 hours minimum then place the breasts into a glass dish pouring any runoff juices over them. Season with salt and black pepper [maybe a few chille flakes] and cook at gas mark 5 for half an hour.
Pour off juices into a glass and leave to settle. Return the breasts to the oven for a further 15 mins or untill you are happy they are cooked then rest for 5 mins and slice onto a plate.
Sepparate off the fat from the 'liquer' in the glass then use the latter as a seasoning sauce over the sliced duck breast.
Good serving accompaniements are a mix of chopped shallot, cucumber and spring onion that has been pickled in white wine vinigar for half an hour [cuts well through the rich duck] and a spoonfull of sweet chille sauce on the side.
Score a couple of duck breasts in 'diamond' [ie crosshatch] scoring being carefull not to cut into the flesh but to cut the skin fairly well.
Mix some honey [say a tablespoon] and light soy sauce in a bowl [pretty much to taste really - I veer to the honey side coz I have a sweet tooth] and add a few chille flakes.
Place duck breasts on a plate and paint/pour your mix over the skin [nb it doesn't need to swim in it since the honey will pretty stick it to the surface] using the back of a spoon to rub it into the score marks.
Now spread each breast with some crunchy peanut butter - say a teaspoon per breast, enough so you can see it but still see the skin.
Leave to marinate for 5 hours minimum then place the breasts into a glass dish pouring any runoff juices over them. Season with salt and black pepper [maybe a few chille flakes] and cook at gas mark 5 for half an hour.
Pour off juices into a glass and leave to settle. Return the breasts to the oven for a further 15 mins or untill you are happy they are cooked then rest for 5 mins and slice onto a plate.
Sepparate off the fat from the 'liquer' in the glass then use the latter as a seasoning sauce over the sliced duck breast.
Good serving accompaniements are a mix of chopped shallot, cucumber and spring onion that has been pickled in white wine vinigar for half an hour [cuts well through the rich duck] and a spoonfull of sweet chille sauce on the side.
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