Duck With Prosciutto Kebabs With Plum Sauce
INGREDIENTS
800 gram can Black Doris plums
1 cup pinot noir
4 whole star anise
1 cinnamon stick or cassia stick
2 tsp whole black peppercorns
20 thin slices prosciutto
Plum Sauce
reserved plums (see below)2 tblsp chopped coriander
½-1 tsp cracked black pepper
1-2 tsp balsamic vinegar
Kebabs are an easy-to-eat option at a drinks party, but it's time to move on front the usual satay chicken routine.
METHOD
1. Drain the plums and reserve the juice and fruit separately. Put the juice, pinot noir, cinnamon or cassia stick and peppercorns into a small saucepan and simmer until reduced by half. Cool completely.
2. Cut the duck into bite-sized pieces and place in a non-metallic dish. Pour over the cooled wine marinade, cover and refrigerate for about 4 hours. Strain off the marinade and leave the duck pieces to drain well, then discard both the marinade and spices.
3. Cut the prosciutto into 1 cm wide strips and wrap a piece of duck meat in a slice of prosciutto. Pan fry in a dash of oil for about 5-7 minutes turning occasionally until the duck is cooked. Serve skewered with the plum sauce to accompany.
Plum Sauce
1. Remove the stones from the reserved plums and process in a food processor with the coriander, black pepper and vinegar.
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