Duck satay skewers


Serves 2

1 duck breast
2 tsp honey
2 tsp Chinese five-spice
Salt and black pepper
8 skewers, soaked in water for 30 minutes if wooden
25g Thai red curry paste
1⁄2 tsp brown sugar
30g crunchy peanut butter
200g coconut milk
Lime wedges, for squeezing

  1. Remove the skin from the duck breast. Place the breast flat on the board and slice through it horizontally to form
    two flat pieces, then cut each piece lengthways into four thin strips.
  2. In a bowl, stir together the honey, one teaspoon of Chinese five-spice and some salt and pepper. Add the duck and mix well to coat.
  3. Thread the duck strips onto the skewers and place in the fridge to marinate for 30 minutes.
  4. In a small pan, combine the curry paste, five-spice, sugar, peanut butter and coconut milk. Bring to a simmer and cook for 3-4 minutes.
  5. Heat a large griddle pan over a high heat and brush with vegetable oil. Working in batches if necessary to avoid crowding the pan, cook the skewers for 4-5 minutes, turning regularly. Serve with the warm dipping sauce and some lime wedges for squeezing.

Per serving 475kcals, 36.7g fat (23.4g saturated), 16.7g carbs (11.6g sugars), 23.7g protein, 3.1g fibre, 0.533g sodium