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Duck Breast Satay with Grilled Pineapple
Ingredients
Conversions to European measurements can be found here!
- 16 large kitchen skewers
- 2 large fresh duck breasts cut length way to produce 16 thin slices
- ½ cup olive oil
- Salt and Pepper
- 1 large ripe pineapple
- ½ cup brown sugar
- ½ cup natural unsweetened peanut butter
- ¼ cup fish sauce
- 1 teaspoon red pepper flakes
- 2 tablespoons sesame oil
- 1 teaspoon rice vinegar
Peanut Sauce
Procedure
Skewer the duck breast slices from end to end threading the breast every inch or so. The skewering will help the meat to lay flat when it is being grilled. Not to mention the handy handle. Cover the breasts lightly with salt, pepper and olive oil.
Trim the pineapple and cut it in to 1 inch thick slices. Dust lightly with brown sugar.
On a medium low grill add the pine apple slices and duck skewers. Cook the duck about 2 minutes per side. Leave the pineapple slices just until they start to form roasting mark on each side about 2 minutes.
Peanut Sauce
In a serving bowl combine the peanut butter, fish sauce, sesame oil, pepper flakes and vinegar. Mix until the peanut putter is smooth. If the sauce is too thick add extra fish sauce or water.