Both sweet and spicy; this Duck Breast Satay can be finger food or part of a complete dinner. Try brown rice and bitter greens on the plate with the duck and grilled peaches.
- 1 tablespoon garlic, peeled and minced
- 2 tablespoon fresh ginger, peeled and minced, divided
- 1 cup soy sauce
- 4 boneless, skinless duck breast halves
- 1 cup peach preserves
- 1 tablespoon hoisin sauce
- 2 tablespoon rice vinegar
- 1 red jalapeni pepper, seeded and minced
- 2 peaches, cut into 16 wedges
- 2 green onion, thinly sliced
- 1 bunch 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).