When you think of takeaway, you think of the usual greasy fanfare. Tom Kerridge provides a unique twist with these delicious duck and lemongrass kebabs.
The first job is to score the duck breast skin. Cut lines into the skin, but not so deep that it cuts the meat. Try and cut them about ½ cm apart on a slight angle. Then cut them the other way to form diamond shapes in the skin. Place on a dry non-stick frying pan onto a medium heat and place 2 duck breasts into the pan, skin side down. Slowly render the fat from the breast and colour the skin to a nice golden brown. When crispy, remove the duck and drain on some kitchen roll. Cool a little before putting them in the fridge to chill. (This will make the meat easier to cut up later).
In a mixing bowl, pour the oil, soy sauce and runny honey and mix together. Add the lime juice and then the garlic, chilli and grated ginger. Mix together thoroughly.
Do the same with the mushrooms and green peppers. Separate large broccoli florets from the broccoli. Repeat the process with each vegetable. Cut the duck into even sized pieces, pierce each duck breast and vegetable piece with a skewer, and thread the duck and the vegetables onto the lemongrass sticks. These will act as the skewers for cooking. Try not to put the same ingredients next to each other. For instance, go duck, mushroom, pepper, onion, and broccoli and then repeat until the lemongrass stick is full. When all 8 lemongrass sticks are full up, place them into a plastic container and pour over the soy sauce marinade. Place the kebabs into the fridge to marinade for at least 2 hours, but overnight will be fine.
Heat up your griddle pan or BBQ and remove the kebabs from the fridge at least 30 minutes before you want to cook them. Place them on the griddle pan and baste them with the marinade by brushing it on every 3-4 minutes and turn the kebabs to get an even cooking. These will take about 8-10 minutes to cook. Remove them from the heat and leave to rest for 4-5 minutes and then serve.
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