Duck and lemongrass kebabs

1. 1

   Score the duck breast skin using a sharp knife (do not cut into the meat). Cut lines about 5mm apart on a slight angle, then cut the other way to form diamond shapes in the skin.

2. 2

   Place the breasts skin-side down in a dry, non-stick frying pan over a medium heat. Slowly cook for about 5-10 minutes, or until the fat has rendered from the breast and seeped into the pan. When the skin is golden-brown and crisp, remove the duck breasts and drain on kitchen paper. Allow to cool, then place in the fridge until needed.

3. 3

   To make a marinade, mix the oil, soy sauce and honey together in a bowl. Add the lime juice, garlic, chilli and grated ginger and mix again.

4. 4

   Cut the duck into 12-16 evenly-sized cubes, then pierce each piece of duck and the vegetables using a skewer. Thread them onto the lemongrass stalks, trying not to put the same ingredients next to each other. When all eight lemongrass stalks are full, place them in a plastic container and pour over the marinade. Place the kebabs into the fridge to marinate for at least two hours, but overnight will be fine.

5. 5

   Remove the kebabs from the fridge 30 minutes before you want to cook them. Heat a griddle pan or barbecue until hot.

6. 6

   Place the kebabs on the hot griddle pan or barbecue. Baste them with the marinade every 3-4 minutes, turning frequently so they cook evenly. Cook for about 8-10 minutes, then remove from the heat and leave to rest for 4-5 minutes before serving.

1 serving ≈ 150 g

Nutrition values are estimates. - means data is unavailable.