Hoisin Barbecue Duck Satays Recipe

Name: Hoisin Barbecue Duck Satays
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade:; 2 Cups Hoisin Sauce; 2 Tablespoons Sesame Seeds, toasted; 1/2 Cup Honey; 2 Teaspoons Chinese 5 Spice Powder; 1 Tablespoon Each Garlic, Ginger, chopped; 1 Teaspoon Lemongrass, finely chopped; 1 Teaspoon Each Dried Chili Flakes, Chopped Cilantro; 6- 6oz Each Maple Leaf Farms Boneless Duck Breast, skin removed, sliced lengthwise (4 slices per breast); 24 Each Bamboo Skewers, soaked in water; China Town Salad:; 2 Cups Won Bok or Napa Cabbage, 1-inch strips; 1 Cup Each Carrots, Daikon, string; 1/2 Cup Red Bell Pepper, julienne; 1/4 Cup Yellow Bell Peppers, julienne; 2 Ounces Enoki Mushrooms, stems removed; 2 Tablespoons Cilantro, chopped; 1/4 Cup Sweet Thai Chili Sauce; 3 Lime, juiced; 2 Tablespoons Sugar; Mango Vinaigrette:; 1 Mango, chopped; 1 Lime, juiced; 1/2 Teaspoon Vietnamese Chili Paste; 1/4 Cup Olive Oil Blended with Canola Oil; 1 Teaspoon Cilantro, chopped; Garnish:; As Needed Black Sesame Seeds, optional; 6 Lemon Grass Fans

Servings: persons

Marinade:
2 Cups Hoisin Sauce
2 Tablespoons Sesame Seeds, toasted
1/2 Cup Honey
2 Teaspoons Chinese 5 Spice Powder
1 Tablespoon Each Garlic, Ginger, chopped
1 Teaspoon Lemongrass, finely chopped
1 Teaspoon Each Dried Chili Flakes, Chopped Cilantro
6- 6oz Each Maple Leaf Farms Boneless Duck Breast, skin removed, sliced lengthwise (4 slices per breast)
24 Each Bamboo Skewers, soaked in water
China Town Salad:
2 Cups Won Bok or Napa Cabbage, 1-inch strips
1 Cup Each Carrots, Daikon, string
1/2 Cup Red Bell Pepper, julienne
1/4 Cup Yellow Bell Peppers, julienne
2 Ounces Enoki Mushrooms, stems removed
2 Tablespoons Cilantro, chopped
1/4 Cup Sweet Thai Chili Sauce
3 Lime, juiced
2 Tablespoons Sugar
Mango Vinaigrette:
1 Mango, chopped
1 Lime, juiced
1/2 Teaspoon Vietnamese Chili Paste
1/4 Cup Olive Oil Blended with Canola Oil
1 Teaspoon Cilantro, chopped
Garnish:
As Needed Black Sesame Seeds, optional
6 Lemon Grass Fans

1
Marinade: Combine first 9 ingredients. Place duck slices on skewers. In a shallow pan, combine duck skewers with marinade. Cover refrigerate overnight.
2
At service, remove duck skewers from marinade, mark under hot broiler. Finish cooking in 375u00b0F oven until an internal temperature of 152u00b0F to 155u00b0F. Resting should bring internal temperature to an ideal 160u00b0F.
3
China Town Salad: Combine China Town salad ingredients; chill. Salad has a sweet and spicy flavor.
4
Mango Vinaigrette: Combine first 4 ingredients in blender until smooth. Remove from blender; add cilantro. Refrigerate until needed.
5
To Serve: Place salad in center of plate; top with duck skewers. Garnish with vinaigrette, sesame seeds and lemon grass fan.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Marinade:, 2 Cups Hoisin Sauce, 2 Tablespoons Sesame Seeds, toasted, 1/2 Cup Honey, and more.

Yes, Hoisin Barbecue Duck Satays falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hoisin Barbecue Duck Satays

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