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

Ingredients

  • 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

  • 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

Directions

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.

Duck Skewers

  • 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.

To serve: Place the kebab in the lettuce cup, add garnish, remove the lemongrass skewer and dip in sauce.

Reviews

What do you think of our recipe?
Rating Summary
5
0
4
0
3
0
2
0
1
0
Prep Time: 1 hr 25 min
Cook Time: 6 min
Ready Time: 1 Hour 30 Minutes
Servings: 4 (2 skewers each)