Dust off those outdoor cookers, kids. It’s National BBQ Week and Claire Goodwin has come up with a smashing idea for an on-the-grill, skewered delight.
So, the Ed tasked me to do a BBQ recipe for National BBQ week. I considered this with glee because I love BBQ. Sadly, aside from the three-and-a-half minutes after she asked me, it has literally not stopped raining here in Manchester.
Not to be thwarted though, we ditched the BBQ for the enclosed wood burner – same effect but keeps the rain off – and donned some heavy duty Helly Hansens.
I decided to do duck because there was a duck crown in the Whoops section of Asda. I bloody love the Whoops section. Obviously you have to filter out the hard cheese ends and sweaty pork pies, but more often than not you get a total bargain.
My duck crown was half price at £6. I was in Booths the other day and we got chestnut-stuffed quail for a quid. The posher shops are usually the best for Whoops stuff because no one wearing Gucci wants to look like a scrubber rifling through the bottom shelf with psychedelic signage (I go to the Booths in Hale Barns where you are a social pariah if you even glance at the bargains).
I, however, don’t give a stuff and proudly wheel my trolley of random butchery items through the till and delight in how cheaply I can fill my freezer.
Anyway – the BBQ. So, the duck crown comes with two big breasts (snigger) and two wings. I BBQed the wings as well, but if you aren’t privy to an exciting cut-price bit of meat, then just buying a couple of breasts is more than enough for these kebabs. I kept the skin on for extra flavour but you can remove it if you’re not into that sort of thing.
To build the kebabs:
2 duck breasts (and the wings if you are using a crown), skin on and diced into 1-inch cubes
2 large peppers cut into chunks
2 red onions cut into chunks
8 bamboo skewers soaked in water
4 green birdseye chillies
5 cm stem ginger, skin on
1 bunch (standard supermarket size) coriander
5 garlic cloves
3 tablespoons fish sauce
Zest and juice of 1 lime
1 teaspoon of sugar
2 tablespoons rapeseed (or vegetable) oil
For the salad:
1 bag salad leaves of your choice
1 large ripe mango
Handful of cherry tomatoes
Sprinkling of fish sauce
Sprinkling of rapeseed oil
2. Cover the duck cubes and wings in the marinade, cover tightly with clingfilm, and leave in the fridge for at least two hours, or overnight.
3. Build your kebabs, alternating duck with onion and pepper.
4. Light your BBQ and allow to become white hot.
5. Grill your kebabs over the hot coals until slightly charred around the edges and cooked through.
6. Make your salad by layering chopped mango and cherry tomato on your leaves. Sprinkle with the fish sauce and oil to season.
7. Layer your kebabs on top of your salad.
8. Serve with a few potatoes.
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Claire is a speech therapist, baker, cake decorator, sometime radio guest and writer. She writes about food, being fat and living with mental health problems @bake_therapist; www.baketherapy.co.uk; www.facebook.com/CakeChemistryUK