Lemongrass Duck Satay with Grilled Pineapple Peanut Curry Noodles
Winner, 2001 Duck Recipe Contest, Chef Gerald Ford
Ingredients
Base For Marinade & Sauce
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1
1 Can Coconut Milk
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2
1 Tablespoon Ginger, brunoise
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3
1 Thai Bird Chili, stem removed
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4
1 Lime, juiced
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5
3/4 Bunch Cilantro, coarsely chopped
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6
1/2 Teaspoon Freshly Ground Black Pepper
Marinade
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1
1 Tablespoon Sugar
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2
1 1/2 oz Soy Sauce
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3
2 oz Hoisin Sauce
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4
As Needed Kosher Salt, Freshly Ground Black Pepper
Sauce
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1
3 Tablespoon Minced Lemongrass
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2
2 Teaspoon Chopped Garlic
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3
1 Tablespoon Green Curry Paste
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4
1 Cup Mirin
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5
As Needed Kosher Salt
Duck
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1
3- 6 oz Maple Leaf Farms Boneless Duck Breasts
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2
1 Tablespoon Olive Oil
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3
12 Lemongrass Skewers
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4
1/2 Pineapple, skin removed
Noodles
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1
2 Tablespoon Olive Oil
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2
2 Tablespoon Chopped Garlic
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3
2 oz Ginger, brunoise
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4
2 Tablespoon Green Curry Paste
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5
4 oz Peanuts, chopped
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6
1/2 Pkg Rice Noodles, soaked in water
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7
1/4 Cup Long Cut Scallions
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8
1/4 Cups Coarsely Chopped Cilantro
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9
1 1/2 oz Soy Sauce
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10
1 Lime, juiced
Garnish
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1
As Needed Grilled Lime Slices
Directions
Base for marinade and sauce
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1
Process base ingredients into blender until smooth. Pour half of mixture into bowl; check seasoning.
Marinade
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1
Add marinade ingredients to contents of bowl; combine and set aside.
Sauce
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1
Add sauce ingredients to mixture left in blender and process until smooth. Cover and refrigerate until needed.
Duck
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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.
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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.
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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.
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4
Cut pineapple into 6 even pieces. Season with black pepper. Grill.
Noodles
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1
Saute garlic, ginger and curry paste in oil until light brown; add peanuts and toast.
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2
Add noodles. Cook noodles until almost translucent. Add remaining ingredients. Toss and remove from heat.
To Serve
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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.
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2
Drizzle sauce around the plate and over duck satay. Garnish with grilled lime slices.
