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Korean Duck Skewers

Korean Duck Skewers

Korean Duck Skewers make a great canapé, but could also be served with other dishes.

The Korean sauce is used to baste them as they cook, adding a spicy, sweet, sticky glaze to the duck. We use gochujang, korean fermented chilli paste, to give the spicy, umami taste, and honey and sugar to sweeten it, with a little soy to add saltiness.

Serves 2-4

Cooking surfaces

BBQ Temperature

200°C

Ingredients

  • 2 duck breasts
  • 1 tbsp gochujang chilli paste – you can buy this in most supermarkets now
  • 1 tbsp dark brown sugar
  • 1 tbsp runny honey
  • 1 tbsp soy sauce
  • Juice 1/2 lime
  • 1 tsp sessame oil
  • Lettuce to garnish

    Equipment

    Method

    Make your sauce

    1. In a small pan, mix all the sauce ingredients.
    2. Heat the pan, stirring occasionally, until the sauce all comes together.
    3. Take it off the heat.

    For the duck

    1. Cut your duck breasts into 2 cm thick slices across the breast.
    2. Feed three pieces onto each skewer. I like to go through the skin and then bend the breast into a crescent, coming back out through the skin.
    3. Set up your Egg for a cook at 200°C with the stainless steel grid. If you have the half moon baking stone, put it on one half of your grill.
    4. Baste your duck skewers with the sauce.
    5. Place your skewers onto the grid with the handles over the baking stone. It will stop them burning.
    6. Cook, turning and basting the skewers every three minutes.
    7. The duck is cooked when it reaches 57°C internal temp. Use a Thermapen to measure this.

     

    Notes:

    If you have a half moon baking stone or plancha, you can use it to protect the handle of the skewer from the heat, so it doesn’t burn off.

     

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