Lemongrass Duck Satay with Grilled Pineapple Peanut Curry Noodles

Lemongrass duck satay with grilled pineapple peanut curry noodles

Winner, 2001 Duck Recipe Contest, Chef Gerald Ford

Ingredients

Base For Marinade & Sauce

  • 1

    1 Can Coconut Milk

  • 2

    1 Tablespoon Ginger, brunoise

  • 3

    1 Thai Bird Chili, stem removed

  • 4

    1 Lime, juiced

  • 5

    3/4 Bunch Cilantro, coarsely chopped

  • 6

    1/2 Teaspoon Freshly Ground Black Pepper

Marinade

  • 1

    1 Tablespoon Sugar

  • 2

    1 1/2 oz Soy Sauce

  • 3

    2 oz Hoisin Sauce

  • 4

    As Needed Kosher Salt, Freshly Ground Black Pepper

Sauce

  • 1

    3 Tablespoon Minced Lemongrass

  • 2

    2 Teaspoon Chopped Garlic

  • 3

    1 Tablespoon Green Curry Paste

  • 4

    1 Cup Mirin

  • 5

    As Needed Kosher Salt

Duck

  • 1

    3- 6 oz Maple Leaf Farms Boneless Duck Breasts

  • 2

    1 Tablespoon Olive Oil

  • 3

    12 Lemongrass Skewers

  • 4

    1/2 Pineapple, skin removed

Noodles

  • 1

    2 Tablespoon Olive Oil

  • 2

    2 Tablespoon Chopped Garlic

  • 3

    2 oz Ginger, brunoise

  • 4

    2 Tablespoon Green Curry Paste

  • 5

    4 oz Peanuts, chopped

  • 6

    1/2 Pkg Rice Noodles, soaked in water

  • 7

    1/4 Cup Long Cut Scallions

  • 8

    1/4 Cups Coarsely Chopped Cilantro

  • 9

    1 1/2 oz Soy Sauce

  • 10

    1 Lime, juiced

Garnish

  • 1

    As Needed Grilled Lime Slices

Directions

Base for marinade and sauce

  • 1

    Process base ingredients into blender until smooth. Pour half of mixture into bowl; check seasoning.

Marinade

  • 1

    Add marinade ingredients to contents of bowl; combine and set aside.

Sauce

  • 1

    Add sauce ingredients to mixture left in blender and process until smooth. Cover and refrigerate until needed.

Duck

  • 1

    Remove skin from breasts. Cut breast into 4 slices. Place slices between plastic wrap and pound slightly. Cut 3 small slits into each slice. Cut slit 1-inch from the bottom, one slit 3-inches from the bottom and one 1-inch from the top, but not through the meat, to form a pocket. Marinate slices for 45 mins.

  • 2

    At service, remove duck from the marinade; toss in olive oil. Thread each slice on skewer with the ends catching in the top pocket.

  • 3

    Grill over open fire until firm and moist, an internal temperature of 152° to 155°F. Resting should bring internal temperature to an ideal 160°F.

  • 4

    Cut pineapple into 6 even pieces. Season with black pepper. Grill.

Noodles

  • 1

    Saute garlic, ginger and curry paste in oil until light brown; add peanuts and toast.

  • 2

    Add noodles. Cook noodles until almost translucent. Add remaining ingredients. Toss and remove from heat.

To Serve

  • 1

    Place one slice of pineapple in middle of each plate. Cut 2 slits into pineapple top. On a long fork, spin a large spool of noodles; place on top of pineapple. Spike duck skewers through noodles and into pineapple.

  • 2

    Drizzle sauce around the plate and over duck satay. Garnish with grilled lime slices.