Lemongrass & Galangal Glazed Duck Skewers with Coconut-Lime Drizzle
Tender duck breast marinated in fragrant lemongrass, galangal, and chili, then glazed with a sweet and savory tamarind-soy sauce. These skewers are grilled to perfection and finished with a cooling, zesty coconut-lime drizzle. A delightful balance of flavors and textures, perfect for an appetizer or light meal.
Prep Time
60 min
Difficulty
Medium
Servings
4
Calories
350 kcal
Instructions
- 1
Prepare the marinade: Finely chop the white part of the lemongrass stalks, mince the galangal, garlic, and red chili. Combine in a mixing bowl with soy sauce, tamarind paste, brown sugar, and sesame oil.
~10 min - 2
Cut the duck breast into 1-inch cubes. Add the duck cubes to the marinade, ensuring all pieces are well coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
~35 min - 3
While the duck marinates, prepare the coconut-lime drizzle: In a small saucepan, gently heat the coconut milk and lime juice until just warm. Do not boil. Whisk well and stir in chopped cilantro. Set aside.
~5 min - 4
Thread the marinated duck cubes onto the bamboo skewers.
~5 min - 5
Preheat the grill to medium-high heat. Grill the duck skewers for 3-4 minutes per side, or until cooked through and slightly charred. During the last minute of grilling, brush with any remaining marinade from the bowl.
~10 min - 6
Serve the grilled duck skewers immediately, drizzled generously with the coconut-lime sauce.
Tips
- Soak bamboo skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- For a spicier kick, leave some of the seeds in the red chili.
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