Duck Fillets & Peanut Sauce Recipe · Gressingham

Ingredients

• 1 pack Gressingham duck mini fillets
• 12 bamboo skewers
• 1 small onion, finely diced
• ½ red chilli finely chopped
• 1 clove garlic, finely chopped
• ¾ inch fresh root ginger
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon mild madras curry powder
• 400ml tin of coconut milk
• 3 teaspoons white sugar
• 150g salted peanuts – roughly chopped or ground
• Juice of half a lemon
• 1 dessert spoon light soy
• Vegetable oil
• Water
• Salt and pepper