Ingredients

• 2 duck breasts
• skin on
• 75ml/2½fl oz vegetable oil
• 75ml/2½fl oz dark soy sauce
• 2 tbsp clear honey
• 2 limes
• juice only
• 3 garlic cloves
• grated
• 1 red chilli
• finely chopped
• 3cm/1in fresh ginger
• grated
• 2 large field mushrooms
• each cut into 6 pieces
• 1 large head of broccoli
• broken into large florets
• 1 green pepper
• deseeded and cut into squares
• 2 red onions
• each cut into 8 chunks
• 8 lemongrass stalks

Directions

• Score the duck breast skin using a sharp knife (do not cut into the meat). Cut lines about 5mm apart on a slight angle
• then cut the other way to form diamond shapes in the skin.
• Place the breasts skin-side down in a dry
• non-stick frying pan over a medium heat. Slowly cook for about 5-10 minutes
• or until the fat has rendered from the breast and seeped into the pan. When the skin is golden-brown and crisp
• remove the duck breasts and drain on kitchen paper. Allow to cool
• then place in the fridge until needed.
• To make a marinade
• mix the oil
• soy sauce and honey together in a bowl. Add the lime juice
• garlic
• chilli and grated ginger and mix again.
• Cut the duck into 12-16 evenly-sized cubes
• then pierce each piece of duck and the vegetables using a skewer. Thread them onto the lemongrass stalks
• trying not to put the same ingredients next to each other. When all eight lemongrass stalks are full
• place them in a plastic container and pour over the marinade. Place the kebabs into the fridge to marinate for at least two hours
• but overnight will be fine.
• Remove the kebabs from the fridge 30 minutes before you want to cook them. Heat a griddle pan or barbecue until hot.
• Place the kebabs on the hot griddle pan or barbecue. Baste them with the marinade every 3-4 minutes
• turning frequently so they cook evenly. Cook for about 8-10 minutes
• then remove from the heat and leave to rest for 4-5 minutes before serving.