Duck satay with peanut sauce
Duck satay with peanut sauce is a main course that serves 20. One serving contains 156 calories, 12g of protein, and 10g of fat. For $1.49 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. A few people made this recipe, and 54 would say it hit the spot. If you have soy sauce, dark brown sugar, duck breasts, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns a solid spoonacular score of 77%. Peanut Sauce For Satay, Peanut Satay Sauce, and Chicken Satay with Peanut Sauce are very similar to this recipe.
Servings: 20
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 cinnamon stick
50g palm or dark brown sugar
4 skinless duck breasts
1 long red chilli, split down the centre
200g peanut butter
100ml soy sauce
2 star anise
4 tbsp vegetable oil
100ml Shaohsing wine or sherry
Equipment:
frying pan
mortar and pestle
wooden skewers
griddle
oven
Cooking instruction summary:
Place the sugar, soy, Shaohsing or sherry,star anise, cinnamon, chilli and 100ml waterinto a pan. Bring to the boil, then removefrom the heat and cool. Slice the duck intothin strips, about 5mm wide, and place inthe marinade. Leave in the fridge overnight.Remove the duck from the marinade. Pour100ml of the marinade into a small panalong with the peanut butter. Finely chophalf the marinated chilli, or pound to a pasteusing a pestle and mortar, and place in thepan. Cook over a low heat, letting it bubblefor at least 5 mins. Add a little water if itstarts to dry out. The sauce can be madeup to 2 days ahead and kept in the fridge.To cook the satay, thread the duck stripsonto 20 wooden skewers that have beensoaked in water for 1 hr. Mix 4 tbsp of thepeanut sauce with the oil and brush all overthe duck. Heat a griddle pan until really hot,then cook the duck for about 10 mins,turning until golden all over. You will have todo this in batches, so keep some warm in alow oven or make a day ahead and reheat inthe oven. Serve with peanut dipping sauce.
Step by step:
1. Place the sugar, soy, Shaohsing or sherry,star anise, cinnamon, chilli and 100ml waterinto a pan. Bring to the boil, then removefrom the heat and cool. Slice the duck intothin strips, about 5mm wide, and place inthe marinade. Leave in the fridge overnight.
2. Remove the duck from the marinade.
3. Pour100ml of the marinade into a small panalong with the peanut butter. Finely chophalf the marinated chilli, or pound to a pasteusing a pestle and mortar, and place in thepan. Cook over a low heat, letting it bubblefor at least 5 mins.
4. Add a little water if itstarts to dry out. The sauce can be madeup to 2 days ahead and kept in the fridge.To cook the satay, thread the duck stripsonto 20 wooden skewers that have beensoaked in water for 1 hr.
5. Mix 4 tbsp of thepeanut sauce with the oil and brush all overthe duck.
6. Heat a griddle pan until really hot,then cook the duck for about 10 mins,turning until golden all over. You will have todo this in batches, so keep some warm in alow oven or make a day ahead and reheat inthe oven.
7. Serve with peanut dipping sauce.
Nutrition Information:
covered percent of daily need
