Duck satay with peanut sauce is the perfect blend of bold flavors and a satisfying, heartwarming meal. It’s a dinner recipe that’s equally impressive and delicious.
This dish is not just about taste; it’s a show-stopping centerpiece that brings the rich traditions of Thai-inspired cuisine straight to your table. This recipe guarantees a dinner experience you won’t forget.
Why Duck Satay Deserves a Spot at Your Table
Duck satay offers a sophisticated twist on a classic favorite. Unlike chicken or pork satay, duck brings a lean, tender texture and a richer depth of flavor.
The peanut sauce, with its nutty and tangy notes, perfectly complements the marinated duck, creating a balance that’s hard to resist.
The process is simple enough for home cooks yet elegant enough to serve on a special occasion. Plus, it pairs beautifully with rice, grilled vegetables, or even a fresh salad.
The Magic of the Marinade
The secret to this recipe’s success lies in its aromatic marinade. A blend of coconut milk, soy sauce, fish sauce, lemongrass, and spices infuses the duck with layers of flavor.
These ingredients not only tenderize the meat but also give it a bold, Southeast Asian-inspired taste that takes this dinner recipe to the next level. The addition of lime juice and garlic adds a zesty freshness, while turmeric and coriander provide warmth and depth.
Pro tip: Let the duck marinate for at least two hours, or even overnight, for maximum flavor absorption. If you’re short on time, a quick marination still yields a satisfying result, but patience truly pays off here.
Tips for Perfect Satay Skewers
To ensure your duck skewers turn out just right, follow these simple tips:
- Soak Your Skewers: If using bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill or under the broiler.
- Oil the Grill: A lightly oiled grill or baking sheet helps prevent sticking and ensures even cooking.
- Cook to Perfection: Grill or broil the skewers until the duck is just cooked through. Aim for a juicy texture with a slight char on the edges for that authentic satay experience.
Serving Suggestions
Duck satay with peanut sauce is incredibly versatile, making it ideal for a wide variety of sides. Here are some ideas to round out your dinner:
- Coconut Rice: The creamy, slightly sweet flavor of coconut rice pairs beautifully with the bold peanut sauce and tender duck.
- Fresh Herbs: Garnish with chopped scallions, cilantro, or basil for a burst of freshness and color.
- Vegetable Sides: Lightly grilled zucchini, peppers, or eggplant make excellent accompaniments.
- Spicy Dips: For an extra kick, serve with spicy coconut cashew dip or chili sauce on the side.
Make It Your Own
This recipe is highly adaptable, allowing you to adjust based on dietary preferences or ingredient availability:
- Substitutions: Don’t have duck on hand? Boneless chicken or pork works equally well as substitutes while still delivering a flavorful result.
- Vegan Option: Replace duck with tofu or seitan for a plant-based version. Swap fish sauce with soy sauce or a vegan alternative.
- Low-Carb Modification: Serve the skewers over cauliflower rice or a bed of greens to keep it keto-friendly.
Elevate Your Dinner Game Tonight
Duck satay with peanut sauce is more than just a recipe—it’s a culinary journey to Southeast Asia. With its vibrant flavors, eye-catching presentation, and versatility, it’s the ideal dish to elevate your dinner menu.
So fire up the grill, mix up the marinade, and get ready to wow your taste buds!
Duck Satay with Peanut Sauce Recipe for Dinner
Equipment
- Blender or mini food processor
- Wooden or bamboo skewers (soaked in water for 30 minutes)
Ingredients
- 1 stalk lemongrass trimmed, outer layers removed, inner core finely chopped
- 3 tablespoons unsweetened coconut milk
- 2 tablespoons peanut oil plus more as needed
- 2 tablespoons Asian fish sauce
- 1 ½ tablespoons soy sauce
- 1 tablespoon dark brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- Finely grated zest and juice of 1 lime plus more juice for serving
- 3 garlic cloves finely chopped
- 2 scallions white and green parts, chopped, plus more for garnish
- 1 serrano chile seeded and coarsely chopped
- 2 pounds boneless duck breasts skin removed, excess fat trimmed, cut into 1 ½- to 2-inch chunks
- Fresh cilantro or basil leaves for garnish
Instructions
- Blend the Marinade: Combine the lemongrass, coconut milk, peanut oil, fish sauce, soy sauce, brown sugar, ground coriander, turmeric, lime zest and juice, garlic, scallions, and serrano chile in a blender or food processor. Blend until you achieve a smooth consistency.
- Marinate the Duck: Pour the blended marinade into a large mixing bowl. Add the duck pieces, tossing them to ensure they are evenly coated. Cover the bowl and refrigerate the duck for at least 2 hours, or leave it overnight for enhanced flavor.
- Prepare Skewers: If using wooden or bamboo skewers, submerge them in water and soak for 30 minutes before threading the duck. This prevents them from burning during cooking.
- Heat the Grill or Broiler: Preheat a grill or broiler to medium-high heat. Once heated, lightly drizzle peanut oil over the skewers to prevent sticking.
- Cook the Duck: Thread the marinated duck chunks onto the prepared skewers. Place the skewers on a baking sheet if broiling or directly on the grill. Cook the duck for 3 to 5 minutes on each side, until it is just cooked through but still slightly pink inside.
- Finish and Serve: Once cooked, transfer the skewers to a serving plate. Squeeze fresh lime juice over the top for added brightness, and garnish with chopped scallions and fresh cilantro or basil leaves. Serve alongside the optional Spicy Coconut Cashew Dip for dipping.
Notes
- For a leaner result, trim all visible white fat and skin from the duck breasts. The rendered fat can be saved and used for up to 6 months when stored in the fridge.
- If duck is unavailable, substitute with boneless chicken or pork.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.