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Recipe by John Torode

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1. Place the sugar, soy, Shaohsing or sherry, star anise, cinnamon, chilli and 100ml water into a pan. Bring to the boil, then remove from the heat and cool. Slice the duck into thin strips, about 5mm wide, and place in the marinade. Leave in the fridge overnight.
2. Remove the duck from the marinade. Pour 100ml of the marinade into a small pan along with the peanut butter. Finely chop half the marinated chilli, or pound to a paste using a pestle and mortar, and place in the pan. Cook over a low heat, letting it bubble for at least 5 mins. Add a little water if it starts to dry out. The sauce can be made up to 2 days ahead and kept in the fridge.
3. To cook the satay, thread the duck strips onto 20 wooden skewers that have been soaked in water for 1 hr. Mix 4 tbsp of the peanut sauce with the oil and brush all over the duck. Heat a griddle pan until really hot, then cook the duck for about 10 mins, turning until golden all over. You will have to do this in batches, so keep some warm in a low oven or make a day ahead and reheat in the oven. Serve with peanut dipping sauce.

125 kcalories, protein 9g, carbohydrate 3g, fat 8 g, saturated fat 2g, fibre 1g, sugar 2g, salt 0.63 g

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Ingredients

• 50g palm or dark brown sugar
• 100ml soy sauce
• 100ml Shaohsing wine or sherry
• 2 star anise
• 1 cinnamon stick
• 1 long red chilli , split down the centre
• 4 skinless duck breasts
• 200g peanut butter
• 4 tbsp vegetable oil

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Difficulty and servings

Makes 20

Preparation and cooking times

Prep 20 mins

Cook 10 mins

plus marinating

Ingredients

• 50g palm or dark brown sugar
• 100ml soy sauce
• 100ml Shaohsing wine or sherry
• 2 star anise
• 1 cinnamon stick
• 1 long red chilli , split down the centre
• 4 skinless duck breasts
• 200g peanut butter
• 4 tbsp vegetable oil

125 kcalories, protein 9g, carbohydrate 3g, fat 8 g, saturated fat 2g, fibre 1g, sugar 2g, salt 0.63 g

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