Duck and Lemongrass Skewers with Hoisin Peanut Dipping Sauce
Cook these lemongrass duck skewers over an open flame for nice char-grilled flavor.
Second Place 2013 Chef Recipe Contest, Corporate Chef Keoni Chang
Ingredients
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1
2/3 cup Hoisin Sauce
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2
1/3 cup Creamy Peanut Butter
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3
1/3 cup Warm Water
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4
3 Tbsp. Fresh Lime Juice
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5
1-1/2 Tbsp. Soy Sauce
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6
2 each Garlic Cloves, minced
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7
1 each Thai or Serrano Chili, minced (adjust to personal preference)
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8
2 Tbsp. finely grated Carrots, garnish
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9
1 tsp. chopped Roasted Peanuts, garnish
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10
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11
4 Tbsp. finely minced Fresh Lemongrass, tender pale green parts only
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12
4 each Garlic Cloves, finely minced
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13
1/8 cup finely minced Shallots or Yellow Onion
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14
1/8 cup finely sliced Scallions
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15
2 Tbsp. chopped Mint
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16
2 tsp. Sugar
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17
1 tsp. Salt
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18
1 Tbsp. Soy Sauce
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19
1 Tbsp. Hoisin Sauce
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20
1 Tbsp. Sriracha (Asian hot chili sauce)
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21
8 Skewers (6 inches each), fresh Lemongrass stalks, or disposable wooden chopsticks (soaked in water)
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22
1 head Boston Lettuce or Small Green Leaf Lettuce, leaves separated
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23
Fresh Mint, Thai or Regular Basil, shredded Cucumber and Cilantro
Directions
Dipping Sauce
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1
Mix together all ingredients except the carrots and chopped peanuts in a bowl. Adjust consistency with more warm water if necessary.
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2
Refrigerate for at least 1 hour.
Duck Skewers
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1
Preheat a gas grill on medium heat or prepare a charcoal grill to medium heat.
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2
Gently mix together all the ingredients listed except the skewers and lettuce leaves.
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3
Form meat mixture into 8 sausage-shaped portions (about 1/4 cup each).
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4
Gently thread each “sausage” with a lemongrass skewer, leaving 2 inches exposed.
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5
Grill on medium heat for 6 minutes, turning every 2 minutes. Remove and place on platter.
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6
Place the sauce in a serving bowl and garnish with the shredded carrots and chopped peanuts.
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7
Serve with lettuce leaf cups, mint, basil, cilantro, shredded cucumber and sauce.
To serve: Place the kebab in the lettuce cup, add garnish, remove the lemongrass skewer and dip in sauce.