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Ingredients
Duck Satay with Plum Dipping Sauce
- Ingredients
- 2 duck legs (about 350 g)
- 4 Tbsps Orange juice
- 2 Tbsps soy sauce
- 1 garlic clove
- 1 tsp Sambal oelek
- ½ tsp ground Cumin
- 1 tsp ground cilantro
- 400 grams fresh Plum
- 100 milliliters Plum juice
- 1 Tbsp lemon juice
- 3 Tbsps Plum butter
- salt
- freshly ground peppers
- vegetable oil (for frying)
- 20 short Wooden skewers
Rinse duck breasts and pat dry and cut lengthwise into about 20 long, narrow strips, each about 0.5 cm (approximately 1/4 inch) wide. Thread each meat strip onto wooden skewer, accordion-style.
Mix orange juice and soy sauce in a shallow dish. Peel garlic and squeeze through a press into dish and add 1/2 teaspoon sambal oelek, cumin and 1/2 teaspoon ground coriander to dish and stir well. Roll duck skewers in marinade and cover and refrigerate for about 3 hours.
Rinse plums, drain and wipe dry and halve and remove pits. In a pot, heat plums, lemon juice, 1/2 teaspoon sambal oelek and 1/2 teaspoon ground coriander and simmer over medium heat for about 10 minutes. Remove from heat and stir in plum juice and plum butter. Season with salt and pepper and let cool.
Heat oil in a pan and fry skewers in batches over high heat on both sides for about 3 minutes. Season with salt and pepper. Serve immediately with plum sauce.
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3.1 g | (10 %) |