- 50g dark brown sugar
- 100ml soy sauce
- 100ml sherry or rice wine
- 2 star anise
- 1 stick of cinnamon
- 200g peanut butter
- 1 long red chilli, sliced lengthways
- 4 duck breasts, skin removed
- 4 tbsp cooking oil
- Put 100ml of water in a decent sized pan, then add the star anise, cinnamon, sugar, soy sauce, chilli and rice wine or sherry. Bring to the boil, then remove from the heat and allow to cool. In the meantime, slice the duck breast into thin strips (about half a centimetre wide), and place in the marinade. Leave overnight in the fridge to cool, or for at least 4 hours.
- Remove the duck from the marinade and place to one side. Take about 100ml of the marinade, and pour into a small saucepan. Stir in the peanut butter, and add the chilli from the marinade which you can finely chop. Simmer for 5-10 minutes, adding a little water if necessary to stop drying out.
- Cook your satay by threading the duck meat onto 20 skewers (these will need to have been soaked in water). Mix 6 tbsp of the peanut butter sauce with the oil, and slather all over the duck skewers. Cook in batches on a very hot griddle pan or under a grill for 10 minutes, turning regular so golden brown all over. Serve with the peanut dipping sauce, and your choice of greens.
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