Recipes > Appetizers > Duck and Lemongrass Skewers with Hoisin Peanut Dipping Sauce

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

1
2/3 cup Hoisin Sauce
2
1/3 cup Creamy Peanut Butter
3
1/3 cup Warm Water
4
3 Tbsp. Fresh Lime Juice
5
1-1/2 Tbsp. Soy Sauce
6
2 each Garlic Cloves, minced
7
1 each Thai or Serrano Chili, minced (adjust to personal preference)
8
2 Tbsp. finely grated Carrots, garnish
9
1 tsp. chopped Roasted Peanuts, garnish
10
1 lb. Maple Leaf Farms Ground Duck
11
4 Tbsp. finely minced Fresh Lemongrass, tender pale green parts only
12
4 each Garlic Cloves, finely minced
13
1/8 cup finely minced Shallots or Yellow Onion
14
1/8 cup finely sliced Scallions
15
2 Tbsp. chopped Mint
16
2 tsp. Sugar
17
1 tsp. Salt
18
1 Tbsp. Soy Sauce
19
1 Tbsp. Hoisin Sauce
20
1 Tbsp. Sriracha (Asian hot chili sauce)
21
8 Skewers (6 inches each), fresh Lemongrass stalks, or disposable wooden chopsticks (soaked in water)
22
1 head Boston Lettuce or Small Green Leaf Lettuce, leaves separated
23
Fresh Mint, Thai or Regular Basil, shredded Cucumber and Cilantro

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.

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.