Duck and Lemongrass Kebabs

Duck and vegetables marinated in Asian flavors, threaded onto lemongrass skewers and grilled to perfection for a flavorful treat.

Duck High Protein Asian Fusion Lemongrass Grilling

Estimated Nutrition

Calories

273.1

kcal / serving

2184.4 kcal total

Carbs

9.6g

per serving

76.5 g total

Fat

19.6g

per serving

156.4 g total

Protein

14.8g

per serving

118.2 g total

Cook Time

minutes

Serves

skewers

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dark Soy Sauce

Fruits

piece

Lime

juice only

Meat

piece

Duck Breast

skin on

NutsSeeds

clove

Garlic

grated

stalk

Lemongrass

used as skewers

OilsFats

Vegetable Oil

Other

tbsp

Honey

clear

Vegetables

piece

Red Chilli

finely chopped

Ginger

fresh, grated

piece

Field Mushrooms

each cut into 6 pieces

head

Broccoli

broken into florets

piece

Green Pepper

deseeded and cut into squares

piece

Red Onion

each cut into 8 chunks

Method

Score the duck breast skin in a 5mm diamond pattern without cutting the meat.

Slowly render the fat in a dry frying pan for 5-10 minutes until the skin is crisp.

Drain the duck on kitchen paper, cool, and refrigerate.

Whisk oil, soy sauce, honey, lime juice, garlic, chilli, and ginger to create a marinade.

Thread cubes of duck and vegetables alternately onto lemongrass stalks.

Pour marinade over kebabs and refrigerate for at least 2 hours.

Remove kebabs from fridge 30 minutes before cooking and heat a griddle pan.

Grill kebabs for 8-10 minutes, basting and turning frequently.

Rest the meat for 5 minutes before serving.