Source: Recipe and photo courtesy of Maple Leaf Farms
Grilled, skewered foods are a popular street food snack in Asian countries, where they are often known as satays. This version starts with ground duck instead of the more usual pieces of chicken, beef or pork. Herbal, sweet, sour and spicy ingredients add complex flavor to the marinade and dipping sauce.
2/3 cup hoisin sauce
1/3 cup creamy peanut butter
1/3 cup warm water
3 tbsp. fresh lime juice
1 1/2 tsp. soy sauce
2 garlic cloves, minced
1 Thai or serrano chili, minced
1 lb. ground duck
4 tbsp. finely minced lemongrass, tender pale green parts only
4 garlic cloves, finely minced
2 tbsp. finely minced shallots
2 tbsp. finely sliced scallions
2 tbsp. chopped fresh mint
1 tbsp. soy sauce
1 tbsp. hoisin sauce
1 tbsp. sriracha
2 tsp. sugar
1 tsp. salt
1 head Boston lettuce, leaves separated
2 tbsp. finely grated carrots
1 tsp. chopped roasted peanuts
Fresh mint, basil and cilantro leaves and shredded cucumber, optional
- Prepare Dipping Sauce: In bowl, stir or whisk all ingredients until blended, adding more warm water, if necessary, to reach the right consistency. Refrigerate at least 1 hr.
- Prepare Duck Skewers: Preheat gas or charcoal grill. Soak 8 bamboo skewers in water.
- In large bowl, gently mix together duck, lemongrass, garlic, shallots, scallions, chopped mint, soy sauce, hoisin, sriracha, sugar and salt until well combined. Form duck mixture into 8 sausage-shaped portions.
- Gently thread each portion on skewers, leaving 2 in. exposed. Grill over med. heat for 6 min., turning every 2 min. Remove and place on platter.
- Pour sauce into serving bowl; garnish with carrots and peanuts. Arrange lettuce leaves, mint, basil, cilantro and cucumber on platter.
- For service, place kabob in lettuce cup; sprinkle with mint, basil, cilantro and cucumber. Dip in sauce.