Duck and Lemongrass Skewers
Corporate Chef Keoni Chang
Foodland Supermarkets
Honolulu
These kabobs not only earn high marks for portability, they also are sustainable—the lemongrass skewers are edible or they can go into the compost bin. The recipe earned chef Chang second place in a culinary contest.
Ingredients
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 tbsp. soy sauce
2 garlic cloves, minced
1 Thai or serrano chili, minced
2 tbsp. finely grated carrots, optional
1 tsp. chopped roasted peanuts, garnish
Duck skewers
1 lb. ground duck
4 tbsp. finely minced fresh lemongrass, tender pale green parts only
4 garlic cloves, finely minced
1/8 cup finely minced shallots or yellow onion
1/8 cup finely sliced scallions
2 tbsp. chopped fresh mint
2 tsp. sugar
1 tsp. salt
1 tbsp. soy sauce
1 tbsp. hoisin sauce
1 tbsp. Sriracha hot sauce
8 stalks (6 in. each) fresh lemongrass, or disposable bamboo skewers
1 head Boston lettuce, leaves separated
Steps
- For dipping sauce: In bowl, combine all ingredients except carrots and peanuts. Add more warm water if necessary to reach desired consistency. Refrigerate at least 1 hour.
- For skewers: Preheat grill to medium heat. In large bowl, gently mix duck, minced lemongrass, garlic, shallots, scallions, mint, sugar, salt, soy sauce, hoisin and Sriracha in order given. Form mixture into 8 sausage-shaped portions (about 1/4 cup each).
- Gently thread each “sausage” with a lemongrass stalk, leaving 2 inches exposed. Grill over medium heat for 6 minutes, turning every 2 minutes; remove and set aside.
- To serve, place the sauce in a cup or small bowl; garnish with shredded carrots and chopped peanuts. Serve skewers with lettuce leaf cups for eating out of hand.