Serves 2
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  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.

Nutrition Facts

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