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
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.