Duck shish kebab

Duck shish kebab

By
From
Moorish
Serves
4
Photographer
Mark Roper

Although lamb or chicken are the most popular meats for kebabs, duck is actually a terrific choice. It has a nice firm flesh, fabulous rich flavour and a good fatty skin, which lubricates the meat during the fierce cooking process. Marinate the duck for at least 24 hours ahead of time for maximum flavour.

Ingredients

Quantity Ingredient
800g duck breasts, skin on, cut into 8 nuggets
3 smallish purple onions, quartered
2 tablespoons olive oil

Marinade

Quantity Ingredient
1 teaspoon cardamom seeds
1 tablespoon sea salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground white pepper
1 teaspoon ground cloves
1/2 teaspoon ground black pepper
2 dried bay leaves, crumbled
2 purple onions, grated
garlic, crushed to a paste
1 lemon, juiced
50ml white wine vinegar
Tahini–yoghurt sauce
or Toum

Method

  1. To make the marinade, put the cardamom and salt into a mortar and grind to a fine powder. Tip into a large mixing bowl, add all the remaining dry spices and combine well. Toss the duck pieces into the spices and coat well.
  2. In another bowl, mix together the onions, garlic, lemon juice and vinegar and stir well. Pour over the duck pieces, cover and leave to marinate for 24 hours.
  3. When ready to cook, preheat a barbecue or griddle plate to its hottest temperature.
  4. Separate the onions into layers.
  5. We use metal skewers to cook the duck. You can use bamboo skewers, but presoak them for about 10 minutes before using so they do not burn. To assemble the skewers, start with a slice of onion, then thread on a piece of duck. Continue to thread onion and duck until you have 8 pieces of each per skewer. Try to keep the duck skin facing the same way and the onion slices all going the same way. Brush with olive oil and put on the barbecue. Cook, skin side down first, for about 2 minutes. Don’t worry if the skin darkens and looks as if it’s burning – this is normal. Then turn the skewers and cook for a further 2 minutes. Finally, turn back to the skin side and cook for a final minute for a crispy finish.
  6. Serve with warm Arabic bread, pickled green chillies, salad and tahini–yoghurt sauce, or pungent, garlicky toum.
Tags:
Malouf
Greg
Lucy
Moorish
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