Skewered sweet-spiced duck

Skewered sweet-spiced duck

By
From
Turquoise
Serves
4
Photographer
Lisa Cohen and William Meppem

With its fatty skin, duck lends itself very well to fiercely hot grilling. It’s important to make sure that the skin is all facing the same way when you are skewering the meat, otherwise you’ll end up with a mix of crisp skin and burnt flesh. I like to serve this sweet duck with spicy kısır salad.

Ingredients

Quantity Ingredient
4 duck breasts
1 tablespoon Poultry spice mix
sea salt
warmed flat bread, to serve

Method

  1. Trim the duck breasts of any excess skin and sinew. Slice each breast into four strips. Thread the duck strips onto long flat metal skewers, two strips per skewer, making sure the skin is all facing the same way. Pack the duck strips onto the skewer fairly tightly, so that the meat will cook brown and crisp on the outside but remain a little pink inside.
  2. When ready to cook, heat a griddle or heavy-based frying pan over a high heat. Dust the kebabs lightly with the spice mix and cook for 2 minutes on each side – around 8 minutes in total. Season with salt while cooking.
  3. Serve the duck kebabs on pieces of warmed flat bread and let everyone help themselves to salad.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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