Minced Duck Satays

Preparation info
  • makes


    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

This is one of my favourite satays. Why? I feel good when I am mincing – or chopping with a cleaver – the lovely meat of a pair of duck breasts. Naturally I discard the skin – I don’ t want the fat, and I don’ t want that rubbery texture. If you ask me about the new wave marinade for this satay, I shall say simply – salt, crushed garlic and chopped ginger! Then you will get the real taste of the duck, especially if you are lucky enough to live in an area where you can buy Trelough ducks fro