½ level teaspoon ground ginger
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
Finely grated rind and juice of 2
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:
12 g total fat (3 g saturated fat)
6 g carbohydrates
360 mg sodium