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
8 Skewers (6 inches each), fresh Lemongrass stalks, or disposable wooden chopsticks (soaked in water)
Dipping Sauce
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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 Lime Juice, fresh
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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)
Duck
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1
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2
4 Tbsp Fresh Lemongrass, tender pale green parts only, finely minced
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3
4 each Garlic Cloves, finely minced
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4
1/8 cup Shallots or Yellow Onion, finely minced
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5
1/8 cup Scallions, finely chopped
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6
2 Tbsp Mint, chopped
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7
2 tsp Sugar
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8
1 tsp Salt
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9
1 Tbsp Soy Sauce
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10
1 Tbsp Hoisin Sauce
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11
1 Tbsp. Sriracha (Asian hot chili sauce)
Plating
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1
2 Tbsp Carrots, finely grated for garnish
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2
1 tsp Roasted Peanuts, chopped for garnish
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3
1 head Boston Lettuce or Small Green Leaf Lettuce, leaves separated
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4
Fresh Mint
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5
Thai or Regular Basil
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6
Cilantro
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7
Cucumber, chopped
Directions
Dipping Sauce
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1
Mix together all ingredients 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.
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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.
Plating
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1
Place the sauce in a serving bowl and garnish with the shredded carrots and chopped peanuts.
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2
Serve with lettuce leaf cups, mint, basil, cilantro, shredded cucumber and dipping sauce.
