Peach & Ginger Glazed Duck Breast Satay with Grilled Peaches
Duck Breast Satay can be finger food or part of a complete dinner. Try brown rice and bitter greens on the plate with the duck and grilled peaches.
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Cooking tools:
- Grill
- Bamboo skewer
- Instant-read thermometer
- Pastry brush
- Mixing bowl
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Refrigerator
- Plate
- Serving platter
Ingredients
- 1 tablespoon garlic, peeled and minced
- 2 tablespoons fresh ginger, peeled and minced, divided
- 1 cup soy sauce
- 4 boneless, skinless duck breast halves
- 1 cup peach preserves
- 1 tablespoon hoisin sauce
- 2 tablespoons rice vinegar
- 1 red jalapeni pepper, seeded and minced
- 2 peaches, cut into 16 wedges
- 2 green onion, thinly sliced
- 1 bunch cilantro, to taste (optional)
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Duck breast with peaches | MummyPages.uk
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