Pub chef Tom Ker­ridge’s Best Ever Dishes

DUCK & LEMON­GRASS KE­BABS It’s the best dishes ever from Miche­lin-starred pub chef Tom Ker­ridge’s new book. Here he shows how sim­ple it is to rus­tle up some tasty meals

The Irish Mail on Sunday - TV Week - - FRONT PAGE -

Serves 4

2 duck breasts, skin on

2 large field mush­rooms

2 red onions, peeled

1 green pep­per, cored

1 large head of broc­coli

8 lemon­grass sticks

For the mari­nade

75ml (2½fl oz) veg­etable oil

75ml (2½fl oz) dark soy sauce

2tbsp runny honey

Juice of 2 limes

3 garlic cloves, grated

3cm (1¼in) piece of fresh ginger, peeled and grated

1 red chilli, finely chopped – seeds and all

First score the skin of the duck breasts. Us­ing a sharp knife, cut lines into the skin, be­ing care­ful not to press so hard that you cut into the meat. Try to cut the lines about 5mm (¼in) apart on a slight an­gle, then cut them in the op­po­site di­rec­tion to form a di­a­mond pat­tern.

Warm a non­stick fry­ing pan over a medium heat and place the duck breasts in the pan, skin-side down. Let the fat from the breasts slowly ren­der (run out into the pan) and cook un­til the skin is a nice golden brown.

When the skin is crisp, re­move the breasts and drain them on kitchen pa­per. Pour the fat away and wipe out the pan. Place the duck breasts in the fridge to chill (this will make it eas­ier to cut the meat later).

Next, make the mari­nade. Whisk to­gether the oil, soy sauce and honey. Add the lime juice, garlic, ginger and chilli and mix well. When the duck breasts are chilled, cut them in half length­ways and cut each half into 6-8 even-sized pieces. Cut the mush­rooms, onions and pep­per into chunks the same size as the duck cubes and break the broc­coli into small flo­rets.

Pierce each duck breast cube and chunk of veg­etable with a skewer then thread them on to the lemon­grass sticks – th­ese will act as skew­ers for cook­ing.

Try not to put the same in­gre­di­ents next to each other. For ex­am­ple, go duck, mush­room, pep­per, onion and broc­coli, then re­peat un­til the lemon­grass stick is full. When all 8 sticks have been filled, place them in a plas­tic or glass con­tainer and pour over the mari­nade. Cover and re­frig­er­ate for at least 2 hours, or overnight is pos­si­ble.

Re­move the ke­babs from the fridge at least 30 min­utes be­fore you want to cook them. Heat up your bar­be­cue or grid­dle pan un­til it’s very hot. Bar­be­cue coals should be glow­ing red and have a fine coat­ing of white ash.

Re­move the ke­babs from the mari­nade (re­serv­ing it) and pat them dry on kitchen pa­per. Place them on the bar­be­cue or grid­dle and cook, bast­ing with the mari­nade by brush­ing it on ev­ery 3-4 min­utes. Turn the ke­babs once or twice so they cook evenly. They will take about 8-10 min­utes to cook. Re­move from the heat and leave to rest for 4-5 min­utes be­fore serv­ing.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.