Duck and Lemongrass Skewers with Hoisin Peanut Dipping Sauce

Second Place 2013 Chef Recipe Contest, Corporate Chef Keoni Chang

Ratings

Prep Time {1 hr 25 min}

Cook Time {6 min}

Serving Size {4 (2 skewers each)}

Ingredients


For the 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 each Garlic Cloves, minced
1 each Thai or Serrano Chili, minced (adjust to personal preference)
2 Tbsp. finely grated Carrots, garnish
1 tsp. chopped Roasted Peanuts, garnish


For the Duck Skewers:
1 lb. Maple Leaf Farms Ground Duck
4 Tbsp. finely minced Fresh Lemongrass, tender pale green parts only
4 each Garlic Cloves, finely minced
1/8 cup finely minced Shallots or Yellow Onion
1/8 cup finely sliced Scallions
2 Tbsp. chopped Mint
2 tsp. Sugar
1 tsp. Salt
1 Tbsp. Soy Sauce
1 Tbsp. Hoisin Sauce
1 Tbsp. Sriracha (Asian hot chili sauce)
8 Skewers (6 inches each), fresh Lemongrass stalks, or disposable wooden chopsticks (soaked in water)
1 head Boston Lettuce or Small Green Leaf Lettuce, leaves separated


Garnish: Fresh Mint, Thai or Regular Basil, shredded Cucumber and Cilantro

Directions

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Dipping Sauce:
1. Mix together all ingredients except the carrots and chopped peanuts in a bowl. Adjust consistency with more warm water if necessary.
2. Refrigerate for at least 1 hour.


Duck Skewers:
1. Preheat a gas grill on medium heat or prepare a charcoal grill to medium heat.
2. Gently mix together all the ingredients listed except the skewers and lettuce leaves.
3. Form meat mixture into 8 sausage-shaped portions (about 1/4 cup each).
4. Gently thread each “sausage” with a lemongrass skewer, leaving 2 inches exposed.
5. Grill on medium heat for 6 minutes, turning every 2 minutes. Remove and place on platter.
6. Place the sauce in a serving bowl and garnish with the shredded carrots and chopped peanuts.
7. Serve with lettuce leaf cups, mint, basil, cilantro, shredded cucumber and sauce.


To eat: Place the kebab in the lettuce cup, add garnish, remove the lemongrass skewer and dip in sauce.



2013 Chef Recipe Contest


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