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Duck Kofta Kebabs

Duck Kofta Kebabs

Kofta is a type of meatball or meat patty that originates from Middle Eastern, South Asian, Balkan, and Central Asian cuisines. It typically consists of minced meat (usually lamb, beef, chicken, or a combination), mixed with ingredients like:

  • Onions
  • Garlic
  • Herbs (parsley, coriander, mint)
  • Spices (cumin, coriander, cinnamon, allspice, etc.)
  • Breadcrumbs or bulgur (optional)
  • Egg (sometimes used as a binder)

If you love the bold, aromatic flavours of Peking duck — sweet hoisin sauce, crisp veggies, and soft pancakes — you’ll fall hard for these duck kofta kebabs. This recipe reimagines that iconic Chinese dish in kofta form: juicy minced duck is infused with prunes, five-spice and spring onions, then grilled until caramelised and tender. Serve them wrapped in soft flatbreads with crunchy vegetables, and a scattering of fresh herbs. It’s all the best bits of a Peking duck feast, made easy and perfect for sharing.

As part of our series of live cooks, we invited Grace, who’s cooked with us before, to set the theme. She came up with kebabs and loaded fries.

We know that Grace’s Dad Tony can cook, so challenged him to join in and set this cook up as a competition.

We each cooked a portion of loaded fries and a kebab:

Cooking surfaces

Natural Bamboo Skewers

BBQ Temperature

200°C

Ingredients

    Duck Kofta Kebabs

    • 2 duck breasts, skin removed and minced
    • 5 to 6 pitted prunes, finely chopped
    • 3 spring onions, green part only, finely chopped
    • 2 tsp Chinese 5 Spice
    • 2 tbsp Peking duck sauce
    • 70g Panko breadcrumbs

    Kebab Sauce

    • 4 tbsp mayonnaise
    • 2 tbsp sriracha
    • 2 tbsp Peking Duck Sauce
    • Juice of one lime

    To serve

     

      Equipment

         

          Method

          To prepare the kebabs

          1. Start by mincing your duck breast, we used the Mincer kit on our Kitchen Aid and fed in the two prunes with each bit of duck breast.
          2. Place the minced duck breast into a bowl and add the remaining ingredients.
          3. Give the duck mixture a good zhuzh!
          4. Form them around your skewers into small sausage shaped pieces, about 7 to 8 cm long.
          5. Pop in the fridge for at least 30 minutes, if possible, to firm up.

          To cook

          1. Set up your Big Green Egg for a direct cook at 200°C using your cast iron grid. If you have the EGGspander system, I like to use the half-moon cast-iron grid and half-moon cast-iron plancha, using the plancha to protect the skewers from direct heat.
          2. Cook the koftas, turning every 2-3 minutes. You want to colour them but not dry them out. They’re cooked once they reach 74°C
          3. Take the skewers out of the Egg and set aside.
          4. We served our Duck kofta kebabs on flatbreads on a bed of shredded cabbage with some pickled carrots and kebab sauce.
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