Spicy Mango Duck Satay with Peanut Sauce and Microgreen Salad

Student Finalist 2015 Chef Recipe Contest, Victoria Moran, College of Lake County, Gurnee, IL

Ingredients

  • 1

    1 lb Maple Leaf Farms Duck Meat, boned, trimmed and cut into strips

Marinade

  • 1

    1 fl oz Vegetable Oil

  • 2

    1 Tbsp Honey

  • 3

    1/4 cup Orange Juice

  • 4

    1/4 cup Mango Purèe

  • 5

    2 Tbsp Shredded Carrots

  • 6

    1 Tbsp Minced Garlic

  • 7

    1 tsp Crushed Red Pepper Flakes

Brush Sauce (during grilling)

  • 1

    1/2 cup Mango Purèe

  • 2

    1/4 cup Sriracha

Peanut Dipping Sauce

  • 1

    1/4 cup Water

  • 2

    1/3 cup Peanut Butter

  • 3

    1/2 Tbsp Minced Ginger

  • 4

    1/2 Tbsp Sriracha

  • 5

    1/2 Tbsp Sesame Seeds

  • 6

    1 Tbsp Light Soy Sauce

  • 7

    1 tsp Fish Sauce

  • 8

    1/2 Tbsp Brown Sugar

Salad

  • 1

    1/2 cup Shredded Carrots

  • 2

    1/2 cup Microgreens

  • 3

    1 Tbsp Sesame Seeds

  • 4

    1 tsp Sesame Oil

  • 5

    1/2 Tbsp Olive Oil

  • 6

    1 Tbsp Soy Sauce

  • 7

    1 Tbsp Rice Vinegar

  • 8

    1/2 Tbsp Hoisin Sauce

Directions

  • 1

    Place duck meat strips in a plastic bag.

  • 2

    Combine all ingredients for marinade, pour into plastic bag with duck meat, and marinate overnight.

  • 3

    Soak wooden skewers in water for 10 minutes, then skewer on the duck meat strips. Set aside.

  • 4

    For brush sauce, combine mango purèe and Sriracha. Brush skewered duck meat with mango Sriracha sauce on both sides during grilling. Grill until done, about 3-4 minutes.

  • 5

    For peanut sauce, combine all ingredients together in a small saucepan on medium heat, stirring with a wooden spoon until peanut butter melts into a sauce.

  • 6

    For salad, lightly toss together shredded carrots and microgreens in a small bowl with the rest of the salad ingredients.

Plating

  • 1

    Brush peanut sauce tastefully across one area of the plate you are using to serve.

  • 2

    Lay the skewered duck satay across the brushed peanut sauce. Pour the remaining peanut sauce in a small vessel for dipping, if desired.

  • 3

    Take a small metal ring mold and place it on the other side of the plate, stuff the mold with salad, then remove the mold carefully to create a neat circular salad presentation.