These Asian duck kebabs with a delicious soy, chilli and garlic marinade are quick and easy to cook in the oven. They're also perfect for putting on the barbecue in summer!
How often do you cook duck? In my house it's not very often. I love it but Little Miss Spice does not like the idea of eating duck! Honestly, I think she'd be a vegetarian if she liked vegetables!
Anyway, although I like duck it's not often that I get to enjoy it. I certainly hadn't thought to make duck skewers before I made these for the first time. So why did I make this duck recipe?
The inspiration for these Asian duck kebabs
When I first made this recipe I was taking part in the 365 Challenge run by Murdoch Books. The team are cooking their way through each dish in Stephane Reynauds 365 Good Reasons to Sit Down to Eat. This time I chose to make the duck kebabs.
I was a little sceptical about how this recipe would work as some of the 365 participants have said that Stephane's Asian food does not seem to work as well as his European dishes. Apparently sometimes it seems as if something is missing.
Luckily, after making a few small changes the kebabs were absolutely delicious. I enjoyed them so much and didn't feel they needed anything extra!
How did I add more flavour to the duck kebabs?
The main thing I did was that I marinated the duck in the sauce for about 2 hours before cooking it. I would say this step is essential. It allows the flavours to get into the duck and makes it really tender. In the original recipe the sauce is just brushed onto the duck when it goes in the oven or on the barbecue.
Oh, and there was one more thing I changed. I could never just leave it at a pinch of mild chilli. The only chilli powder I have is hot, and of course I used a generous amount!
How else could you adapt these duck skewers?
I didn't want to alter the dish too much so didn't make too many changes. However, I am certain that a bit of ginger would be lovely in the sauce along with the garlic. You could also add a little sesame oil to the marinade too.
If you want to add extra veggies to these skewers then why not add some aubergine or mushrooms?
What can you serve with duck kebabs?
I served the kebabs with stir fried vegetables and noodles and added the leftover marinade to the stir fry. It was a great way to make the vegetables really tasty.
You could also wrap them in a flatbread with lots of salad and maybe a drizzle of sriracha?
Asian Duck Kebabs Recipe
- 2 duck breasts
- 2 cloves garlic
- 4 spring onions
- 1 teaspoon hot chilli powder
- 1 tablespoon oil
- 2 tablespoon soy sauce
- Prepare the marinade. Crush the garlic and put in a bowl with the chilli powder, oil and soy sauce.
- Remove the skin and chop each duck breast into about 8 pieces. Add the duck to the marinade. Stir to coat well and put in the fridge for at least an hour.
- Preheat the oven to 200°c
- Take the duck out of the fridge and thread onto skewers with the chunks of green pepper and spring onion.
- Put the kebabs in the oven for about 8 minutes. They should still be pink inside.
More Asian inspired recipes
If you love far Eastern flavours then maybe you'll like one of these recipes?
Vietnamese Chicken salad
Or how about stir fried duck with asparagus and green beans? Or turkey and mango stir fry?
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They look really nice. I sometimes wonder about food writers who aren't specifically trained or experienced in the food regions they write about -like their recipe is going to be a British (or French, in this case) persons idea of what the cuisine is like, but I suppose if you accept the inauthenticity going in, then the recipes can work for you. I'm glad you modified it to suit your tastes.
At Anna's Kitchen Table
I would never think of using duck for kebabs, but why not!
I bet they're delicious!