Makes 8 skewers
The lemongrass acts as the skewer to infuse Asian flavours into the vegetables and duck. Perfect for a Friday night treat.
By Tom Kerridge
From Tom Kerridge’s Best Ever Dishes
- 2 duck breasts, skin on
- 75ml/2½fl oz vegetable oil
- 75ml/2½fl oz dark soy sauce
- 2 tbsp clear honey
- 2 limes, juice only
- 3 garlic cloves, grated
- 1 red chilli, finely chopped
- 3cm/1in fresh ginger, grated
- 2 large field mushrooms, each cut into 6 pieces
- 1 large head of broccoli, broken into large florets
- 1 green pepper, deseeded and cut into squares
- 2 red onions, each cut into 8 chunks
- 8 lemongrass stalks
- Score the duck breast skin using a sharp knife (do not cut into the meat). Cut lines about 5mm apart on a slight angle, then cut the other way to form diamond shapes in the skin.
- Place the breasts skin-side down in a dry, non-stick frying pan over a medium heat. Slowly cook for about 5-10 minutes, or until the fat has rendered from the breast and seeped into the pan. When the skin is golden-brown and crisp, remove the duck breasts and drain on kitchen paper. Allow to cool, then place in the fridge until needed.
- To make a marinade, mix the oil, soy sauce and honey together in a bowl. Add the lime juice, garlic, chilli and grated ginger and mix again.
- Cut the duck into 12-16 evenly-sized cubes, then pierce each piece of duck and the vegetables using a skewer. Thread them onto the lemongrass stalks, trying not to put the same ingredients next to each other. When all eight lemongrass stalks are full, place them in a plastic container and pour over the marinade. Place the kebabs into the fridge to marinate for at least two hours, but overnight will be fine.
- Remove the kebabs from the fridge 30 minutes before you want to cook them. Heat a griddle pan or barbecue until hot.
- Place the kebabs on the hot griddle pan or barbecue. Baste them with the marinade every 3-4 minutes, turning frequently so they cook evenly. Cook for about 8-10 minutes, then remove from the heat and leave to rest for 4-5 minutes before serving.