Drukuj

Grilled duck and cinnamon skewers with hot and fruity mango and orange chutney

Ingredients for 4 servings:

Preparation time: approx. 45 min.

 

For the chutney:

1 red onion

10 g ginger

1 ripe mango

1 red chilli pepper

1 tbsp sesame oil

2 tbsp brown sugar

200 ml orange juice

Salt, pepper

Juice of 1 lime

 

For the skewers:

2 skinless duck breasts, each approx. 300 g

8 long cinnamon sticks

Approx. 3–4 tbsp hoisin sauce (Asian shop)

2–3 tbsp sunflower oil

Salt, pepper

 

  1. For the chutney, peel and finely dice the onion and ginger. Finely chop the chilli pepper. Sweat together in hot oil. Add the sugar and allow to caramelise to a light brown colour, then add the orange juice. Allow the mixture to reduce over a low heat for approx. 15 to 20 min. In the meantime, peel the mango, cut the flesh away from the stone and cut into cubes. Mix the mango cubes into the orange reduction and season the chutney with salt, pepper and lime juice to taste, then leave to cool.
  2. Rinse duck breasts, pat dry and cut lengthways into thin strips. Halve the cinnamon sticks lengthways and cut a point at one end with a knife. Thread the duck strips onto the halved cinnamon sticks.
  3. Spread a thin, even layer of hoisin sauce over the duck meat. Grill the skewers over a hot barbecue for 3 to 4 min. on each side. Then season the meat with salt and pepper. Serve the skewers with the chutney.
Drukuj