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Crispy skin duck with satay sauce
Crispy skin duck with satay sauce
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in savory roast duck drizzled with creamy peanut sauce for the moon festival.
Ingredients:
  • 2 duck breasts, skin scored
  • 2 x 450g packets roast duck legs
  • 135g (1⁄2 cup) Yeo’s Satay Sauce
  • 40.00 ml Sweet Soy Sauce Kecap Manis
  • 1 1/2 tablesspoons Rice Wine Vinegar
  • 31.50 gm fresh lime juice
  • 1 tsp Yeo’s Pure Sesame Oil
  • 1 bunch watercress, sprigs picked
  • 5 qukes (baby cucumbers), quartered diagonally
  • 3 green shallots, thinly sliced diagonally
  • 150g seedless red grapes, thinly sliced into rounds
  • Black sesame seeds, to serve
Instructions:
  • 1. Preheat your oven to 200°C/180°C fan forced and line a baking tray with baking paper. 2. Heat a frying pan over medium heat. 3. Season duck breasts. 4. Cook the duck breasts skin-side down for 5 minutes until golden and crisp, then turn and cook for another 2 minutes. 5. Transfer the duck breasts to the prepared baking tray.
  • Place the duck legs and breasts on a baking tray. Bake for 10 minutes. Remove the breasts and let them rest on a plate for 5 minutes. Continue baking the legs for 5-7 more minutes until they are golden and crisp. Then, transfer everything to the plate.
  • In a small saucepan over medium-high heat, combine satay sauce, sweet soy sauce, coconut milk, and 1 tbs vinegar. Bring to a simmer, then reduce heat to low and stir for 5 minutes until warm and well combined. Finish by stirring in lime juice and 1⁄2 tsp sesame oil.
  • In a bowl, mix together the watercress, cucumber, shallot, grapes, remaining vinegar, and remaining sesame oil. Toss until well combined.
  • Spread the rice on a large platter, then layer the duck on top. Drizzle over the satay mixture from the pan, add the watercress salad, and finish with a sprinkle of black sesame seeds before serving.

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