Lemongrass Duck Satay with Grilled Pineapple Peanut Curry Noodles

Winner, 2001 Duck Recipe Contest, Chef Gerald Ford

Serving Size {6 Servings}

Ingredients


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


Marinade:


1 Tablespoon Sugar


1 1/2 oz Soy Sauce


2 oz Hoisin Sauce


As Needed Kosher Salt, Freshly Ground Black Pepper


Sauce:


3 Tablespoon Minced Lemongrass


2 Teaspoon Chopped Garlic


1 Tablespoon Green Curry Paste


1 Cup Mirin


As Needed Kosher Salt


Duck:


3- 6 oz Maple Leaf Farms Boneless Duck Breasts


1 Tablespoon Olive Oil


12 Lemongrass Skewers


1/2 Pineapple, skin removed


Noodles:


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


Garnish:


As Needed Grilled Lime Slices

Directions

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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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