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Lemon Grass Duckling Satay

From: Chef owner Max Chutinthranond, Lemon Grass, Syracuse, NY.  Yield: 6 servings.

Marinade/Sauce Base:
1 can coconut milk
1 Tbsp. ginger, brunoise
1 Thai bird chili, stem removed
1 lime, juiced
¾ bunch cilantro, coarsely chopped
½ tsp. freshly ground black pepper

1 Tbsp. sugar
1½ oz. soy sauce
2 oz. hoisin sauce
as needed, kosher salt and freshly ground black pepper

3 Tbsp. lemon grass, minced
2 tsp. garlic, chopped
1 Tbsp. green curry paste
1 cup mirin
as needed, kosher salt

3 6-oz. Maple Leaf Farms Boneless Duck Breasts
1 Tbsp. olive oil
12 lemon grass skewers
½ pineapple, skin removed

2 Tbsp. olive oil
2 Tbsp. garlic, chopped
2 oz. ginger, brunoise
2 Tbsp. green curry paste
4 oz. peanuts, chopped
½ pkg. soaked rice noodles
(in water)
¼ cup scallions, long cut
¼ cup cilantro, coarsely chopped
1½ oz. soy sauce
1 lime, juiced

For marinade/sauce base: Process ingredients in blender until smooth. Pour half of mixture into bowl; adjust seasoning.

For marinade: Add marinade ingredients to contents of bowl; combine and set aside.

For sauce: Process sauce ingredients in blender until smooth. Combine with base. Cover and refrigerate until needed.

For duck: remove skin from breasts; cut into 4 slices. Place slices between plastic wrap and pound slightly. Cut 3 small slits into each slice. Cut slit 1” from bottom, one slit 3” from bottom and one slice 1” from top but not through the meat. Marinate slices for 45 minutes. At service, remove duckling from marinade; toss in olive oil. Thread each slice on skewer with ends catching in the top pocket. Grill over open fire until firm and moist, to internal temperature of 152°F to 155°F. Resting should bring internal temperature to 160°F.

Cut pineapple into 6 even pieces. Season with black pepper and grill.

For noodles: Saute garlic, ginger and curry paste in oil until light brown. Add peanuts and toast. Add noodles. Cook noodles until almost translucent. Add remaining ingredients. Toss and remove from heat.

To serve: Place one slice of pineapple in middle of each plate. Cut 2 slits into pineapple top. On a long fork, spin a large spool of noodles; place on top of pineapple. Spike duck skewers through noodles and into pineapple. Drizzle sauce around plate and over duck satay. Serve.


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