- 50g palm or dark brown sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 100ml soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 100ml Shaohsing wine or sherry
- 2 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 1 cinnamon stick
- 1 long red chilli, split down the centre
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 4 skinless duck breasts
- 200g peanut butter
- 4 tbsp vegetable oil
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.
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.
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.
Mix 200ml rum and 1.2 litres cranberry juice with the juice 1 lime. Add a few splashes of grenadine if you like, then top up with a large bottle of tonic water or lemonade. Finish with orange and lemon slices and lots of ice.