Name: Duck satay with peanut sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 20
Cuisine: Chinese
Ingredients: 50g palm or dark brown sugar; 100ml soy sauce; 100ml Shaohsing wine or sherry; 2 star anise; 1 cinnamon stick; 1 long red chilli split down the centre; 4 skinless duck breasts; 200g peanut butter; 4 tbsp vegetable oil

Home
Recipes
Duck satay with peanut sauce

Duck satay with peanut sauce

John Torode

Save recipe

Makes 20

Easy

Prep: 20 mins

Cook: 10 mins

Plus marinating

A star rating of 4.7 out of 5.6 ratingsRate

loading...

These flavoursome canapés add sophistication to finger food

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Crunchy crab parcels

A star rating of 4 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

50g palm or dark brown sugar
100ml soy sauce
100ml Shaohsing wine

or sherry
2 star anise
1 cinnamon stick
1 long red chilli

split down the centre
4 skinless duck breasts
200g peanut butter
4 tbsp vegetable oil

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal125
fat8g
saturates2g
carbs3g
sugars2g
fibre1g
protein9g
salt0.63g

low

Method

step 1

Place the sugar, soy, Shaohsing or sherry, star anise, cinnamon, chilli and 100ml water into a pan. Bring to the boil, then remove from the heat and cool. Slice the duck into thin strips, about 5mm wide, and place in the marinade. Leave in the fridge overnight.
step 2

Remove the duck from the marinade. Pour 100ml of the marinade into a small pan along with the peanut butter. Finely chop half the marinated chilli, or pound to a paste using a pestle and mortar, and place in the pan. Cook over a low heat, letting it bubble for at least 5 mins. Add a little water if it starts to dry out. The sauce can be made up to 2 days ahead and kept in the fridge.
step 3

To cook the satay, thread the duck strips onto 20 wooden skewers that have been soaked in water for 1 hr. Mix 4 tbsp of the peanut sauce with the oil and brush all over the duck. Heat a griddle pan until really hot, then cook the duck for about 10 mins, turning until golden all over. You will have to do this in batches, so keep some warm in a low oven or make a day ahead and reheat in the oven. Serve with peanut dipping sauce.

Recipe from Good Food magazine, January 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now