Duck Kebabs with Stone Fruit
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 duck legs (trimmed of excess fat and cut into 2cm wide strips)
- ¼ cup olive oil
- cilantro (to garnish)
- 1 cup fresh Apricot (stoned and chopped roughly)
- wooden Skewer (soaked in water for 30 minutes)
- 2 Tbsps unsalted butter
- 1 Tbsp sunflower oil
- 1 Tbsp runny honey
- ¼ cup light soy sauce
- salt
- peppers
Preparation steps
1.
Heat the grill to hot. Thread the duck strips onto the wooden skewers. Brush with the olive oil and season well.
2.
Grill for 12-15 minutes until dark golden in colour and cooked inside.
3.
Meanwhile, prepare the sauce by heating the butter and sunflower oil together in a medium heavy-based saucepan over a medium-high heat. Saute the apricots for 2-3 minutes then reduce the heat.
4.
Add the soy sauce and honey and stir well. Simmer for a 3-4 minutes and remove from the heat.
5.
Remove the duck brochettes once cooked and spoon the apricots and sauce into a serving dish.
6.
Arrange the brochettes over the top and garnish with the coriander leaves.
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