In this adaptation of a traditional South-east Asian dish, the marinaded and skewered meat is roasted and its juices are added to the spicy nut sauce.
ingredients
serves 4
1/2 level teaspoon ground ginger
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
Finely grated rind and juice of 2 oranges
Freshly ground black pepper
1 pound duck breast, without skin or bone, cubed
4 long wooden or metal skewers
3/8 cup unsalted cashew nuts
Orange wedges, strips of rind and parsley to garnish
method
1. Mix the ginger, soy sauce, Worcestershire sauce and orange rind and juice in a glass or china casserole, and season with pepper. Stir in the duck, cover and refrigerate for 2 hours.
2. Thread the duck onto the skewers. Put them in a roasting tin, spoon on the marinade and cook in the heated oven for about 10 minutes, or until the duck is cooked through and tender.
3. Meanwhile spread the cashew nuts on a baking tray and roast in the oven for 5 minutes, until golden brown. Set aside.
4. When the duck is cooked, lift the skewers onto a heated serving dish, cover and keep hot.
5. Put the cashew nuts into a food processor with the cooking juices from the duck and blend until smooth. Reheat, put into a warmed serving bowl and top with strips of orange rind.
Serve the duck satay with rice and garnish with orange wedges and parsley. Stir-fried Snap peas make a crisp accompaniment.
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more information
If you are using wooden skewers, soak them in cold water for 15 - 20 minutes before threading the meat on them.
This helps to prevent them from scorching.
