Asian Duck Satay Recipe

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Asian Duck Satay Recipe

(Asian Duck Satay Recipe - Marinated and skewered duck meat roasted

and its juices are added to the spicy nut sauce)

Ingredients:  Serves 4,  Oven: Preheated to 200C

level teaspoon ground ginger

1 tablespoon soy sauce

1 teaspoon Worcestershire sauce

Finely grated rind and juice of 2 oranges

Freshly ground black pepper

1 lb (450 g) duck breast, without skin or bone, cubed

4 long wooden or metal skewers

2 oz (60 g) unsalted cashew nuts

Orange wedges, strips of rind and parsley to garnish



Mix the ginger, soy sauce, Worcestershire sauce and orange rind and juice in a glass or china casserole, and season with pepper.  Stir in the duck, cover and refrigerate for 2 hours.  Thread the duck onto the skewers.  Put them in a roasting tin, spoon on the marinade and cook in the preheated oven for about 10 minutes, or until the duck is cooked through and tender.  Meanwhile, spread the cashew nuts on a baking tray and roast in the oven for 5 minutes, until golden brown.  Set aside.  When the duck is cooked, lift the skewers onto a heated serving dish, cover and keep hot.  Put the cashew nuts into a food processor with the cooking juices from the duck and blend until smooth.  Reheat, put into a warmed serving bowl and top with strips of orange rind.


Note:  Serve duck satay with rice and garnish with orange wedges and parsley.  Stir-fried mangetout make a crisp accompaniment.


Nutrient Value Per Serving:

230 calories

12 g total fat (3 g saturated fat)

6 g carbohydrates

360 mg sodium


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