This Duck Breast Satay proves that I am not a vegetarian and that is not a secret.
Still I am not really a carnivore either, though I eat meat (when and if I feel like it). You see it’s all the labels people put on themselves that make me crazy… omnivore, pescivore, herbivore… boring-ivor.
Do people know these are labels for creatures that cannot control their biology? Eat what you want and be happy. Humans can control their lives, their environment and what they eat. Take control of your choices or don’t, but leave the labels for zoologists.
I felt the need for that little rant because I am sooo bored of the debate. It’s kind of like the state of politics. Two extremes swallow up all the discourse and the middle has no recourse. Be it health-nuts or those with the poorest of eating habits– left-wing whores or right-wing whack jobs. The blindly faithful or the arrogantly faithless… they are all just insecure junkies. Convinced that their way is the best way. In other words they have no control over themselves or their environment, because their environment defines them.
Duck Breast Satay
Which brings me to duck. You see I love duckies. I’d have a duckie for a pet if I could. But I also eat duckies. I think it fulfills their purpose in life. I made that decision and it doesn’t make me a quack-ivore. It makes me a person in control of my choices.
Make the jump and have a look at my recipe for Peach & Ginger Glazed Duck Breast Satay with Grilled Peaches, if I haven’t ruined your appetite. There’s wine too. My brother brought a Benton-Lane Pinot Noir. It’s the perfect pairing for attitude. GREG
serves 4 CLICK here for a printable recipe
- 1 T garlic, peeled and minced
- 2 T fresh ginger, peeled and minced, divided
- 1 c soy sauce
- 4 boneless, skinless duck breast halves
- 1 c peach preserves
- 1 T hoisin sauce
- 2 T rice vinegar
- 1 red jalapeno pepper, seeded and minced
- 2 peaches, cut into 16 wedges
- 2 green onions, thinly sliced
- cilantro, to taste (optional)
Marinate the duck: Mix garlic, 1 tablespoon fresh minced ginger and the soy sauce in a medium bowl. Cut each duck breast in half lengthwise and then each piece in half lengthwise once again. Giving you 16 pieces about 5 inches by 1‑inch. Toss the duck into the marinade and chill at least 1‑hour and up to overnight, stirring occasionally.
Make the glaze: Combine preserves, hoisin, vinegar, jalapeno, and remaining 1 tablespoon fresh ginger in a small saucepan. Cook over medium heat, stirring often, until bubbling. Remove from heat and set aside.
Grill the duck and peaches: Remove the duck from the marinade, wiping off excess. Spear each piece lengthwise onto a water-soaked bamboo skewer. Then thread 4 peach slices into each of 4 additional skewers. Prepare grill for medium indirect heat (350 to 450 degrees). Grill duck over the direct heat side, turning once, about 6 minutes. Brush the duck generously with the glaze and cook an additional minute or two per side until the glaze is bubbling and the duck in cooked to your liking (125 degrees interior temperature for a rosy pink). Remove the duck to a plate to rest while you grill the peaches.
Grill the peaches: Brush each peach skewer generously with some of the glaze. Then cook the peaches on the indirect side of the grill until they soften some (about 4 minutes). Brush on more glaze and move the skewers to the direct heat side to caramelize to your liking. Remove to a serving plate.
To serve: Remove the peaches from the skewers and lay a few slices on a small plate with a duck satay on top. Garnish with green onion, and cilantro (optional).
SERIOUS FUN FOOD