Duck Satay with Peanut Sauce Recipe for Dinner
This flavorful duck satay recipe is perfect for a dinner showcasing lean, juicy duck meat infused with Thai-inspired flavors. Marinated in coconut milk, lemongrass, and spices, then grilled or broiled to perfection, this dish is complemented by a nutty, tangy peanut sauce for an unforgettable meal.
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.
Tried this recipe?Let us know how it was!