Spicy Mango Duck Satay with Peanut Sauce and Microgreen Salad

Student Finalist 2015 Chef Recipe Contest, Victoria Moran, College of Lake County, Gurnee, IL


Serving Size {4 skewers}


1 lb Maple Leaf Farms Duck Meat, boned, trimmed and cut into strips

1 fl oz Vegetable Oil
1 Tbsp Honey
1/4 cup Orange Juice
1/4 cup Mango Purèe
2 Tbsp Shredded Carrots
1 Tbsp Minced Garlic
1 tsp Crushed Red Pepper Flakes

Brush Sauce (during grilling):
1/2 cup Mango Purèe
1/4 cup Sriracha

Peanut Dipping Sauce:
1/4 cup Water
1/3 cup Peanut Butter
1/2 Tbsp Minced Ginger
1/2 Tbsp Sriracha
1/2 Tbsp Sesame Seeds
1 Tbsp Light Soy Sauce
1 tsp Fish Sauce
1/2 Tbsp Brown Sugar

1/2 cup Shredded Carrots
1/2 cup Microgreens
1 Tbsp Sesame Seeds
1 tsp Sesame Oil
1/2 Tbsp Olive Oil
1 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
1/2 Tbsp Hoisin Sauce



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1. Place duck meat strips in a plastic bag.

2. Combine all ingredients for marinade, pour into plastic bag with duck meat, and marinate overnight.

3. Soak wooden skewers in water for 10 minutes, then skewer on the duck meat strips. Set aside.

4. For brush sauce, combine mango purèe and Sriracha. Brush skewered duck meat with mango Sriracha sauce on both sides during grilling. Grill until done, about 3-4 minutes.

5. For peanut sauce, combine all ingredients together in a small saucepan on medium heat, stirring with a wooden spoon until peanut butter melts into a sauce.

6. For salad, lightly toss together shredded carrots and microgreens in a small bowl with the rest of the salad ingredients.

Brush peanut sauce tastefully across one area of the plate you are using to serve. Lay the skewered duck satay across the brushed peanut sauce. Pour the remaining peanut sauce in a small vessel for dipping, if desired. Take a small metal ring mold and place it on the other side of the plate, stuff the mold with salad, then remove the mold carefully to create a neat circular salad presentation.

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