Lemongrass Duck Satay with Grilled Pineapple Peanut Curry Noodles

Winner, 2001 Duck Recipe Contest, Chef Gerald Ford

Serving Size {6 Servings}


Base For Marinade & Sauce

1 Can Coconut Milk

1 Tablespoon Ginger, brunoise

1 Thai Bird Chili, stem removed

1 Lime, juiced

3/4 Bunch Cilantro, coarsely chopped

1/2 Teaspoon Freshly Ground Black Pepper


1 Tablespoon Sugar

1 1/2 oz Soy Sauce

2 oz Hoisin Sauce

As Needed Kosher Salt, Freshly Ground Black Pepper


3 Tablespoon Minced Lemongrass

2 Teaspoon Chopped Garlic

1 Tablespoon Green Curry Paste

1 Cup Mirin

As Needed Kosher Salt


3- 6 oz Maple Leaf Farms Boneless Duck Breasts

1 Tablespoon Olive Oil

12 Lemongrass Skewers

1/2 Pineapple, skin removed


2 Tablespoon Olive Oil

2 Tablespoon Chopped Garlic

2 oz Ginger, brunoise

2 Tablespoon Green Curry Paste

4 oz Peanuts, chopped

1/2 Pkg Rice Noodles, soaked in water

1/4 Cup Long Cut Scallions

1/4 Cups Coarsely Chopped Cilantro

1 1/2 oz Soy Sauce

1 Lime, juiced


As Needed Grilled Lime Slices


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Base for marinade and sauce: 1. Process base ingredients into blender until smooth. Pour half of mixture into bowl; check seasoning.

Marinade: 2. Add marinade ingredients to contents of bowl; combine and set aside.

Sauce: 3. Add sauce ingredients to mixture left in blender and process until smooth. Cover and refrigerate until needed.

Duck: 4. Remove skin from breasts. Cut breast into 4 slices. Place slices between plastic wrap and pound slightly. Cut 3 small slits into each slice. Cut slit 1-inch from the bottom, one slit 3-inches from the bottom and one 1-inch from the top, but not through the meat, to form a pocket. Marinate slices for 45 mins.

5. At service, remove duck from the marinade; toss in olive oil. Thread each slice on skewer with the ends catching in the top pocket. Grill over open fire until firm and moist, an internal temperature of 152° to 155°F. Resting should bring internal temperature to an ideal 160°F.

6. Cut pineapple into 6 even pieces. Season with black pepper. Grill.

Noodles: 7. Saute garlic, ginger and curry paste in oil until light brown; add peanuts and toast. Add noodles. Cook noodles until almost translucent. Add remaining ingredients. Toss and remove from heat.

To Serve: 8. Place one slice of pineapple in middle of each plate. Cut 2 slits into pineapple top. On a long fork, spin a large spool of noodles; place on top of pineapple. Spike duck skewers through noodles and into pineapple. Drizzle sauce around the plate and over duck satay. Garnish with grilled lime slices.

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