With a real carnivore
Cut the onglet into 3 cm (1¼ inch) cubes. Remove the fat from the smoked duck breast, slice into 5 mm (¼ inch) thick strips, then into small rectangles. Halve the bulb spring onions.
For the chilli oil, combine the olive oil with the chilli, sesame seeds and pepper.
On a skewer, thread half a bulb spring onion, then alternate meat, duck, tomato, mushroom and finish with another half a bulb spring onion. Cook the skewers over high heat for 5–10 minutes, according to how you like your meat cooked.
Drizzle with chilli oil, season with salt.
Drink with: gutsy quaffing red
© 2012 All rights reserved. Published by Murdoch Books.