Duck breast and peach kebabs

    50 min

    Tender mini duck breast fillets pair beautifully with fresh peaches in this summery kebab recipe. Serve with dipping sauce for more flavour. Tinned peaches will also work if you're stuck.

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    Serves: 4 

    • Kebabs
    • 4 tablespoons soy sauce, divided
    • 2 tablespoons rapeseed oil
    • 1 tablespoon honey
    • 16 mini duck breast fillets
    • 4 peaches, stone removed and sliced into quarters, divided
    • Peach sauce
    • 10g butter
    • 50ml peach juice
    • 2 teaspoons rice vinegar
    • 1 teaspoon ground arrowroot
    • reserved marinade

    Prep:15min  ›  Cook:5min  ›  Extra time:30min marinating  ›  Ready in:50min 

    1. Preheat oven grill or a barbecue to high heat.
    2. In a small bowl, mix 3 tablespoons soy sauce, oil and honey; rub mixture all over mini duck fillets. Cover and marinate for 30 minutes.
    3. Wrap each mini duck fillet (reserving the marinade) around a peach slice and thread 4 of these onto each skewer; grill in oven or barbecue, turning every 3 minutes or so until browned on all sides. You will use the remaining peach slices in the sauce.
    4. Sauce:

    5. Whisk butter, peach juice, vinegar, arrowroot and any remaining marinade from the duck together in a saucepan over medium heat; add remaining peach slices and bring to the boil for a few minutes, until thickened.
    6. Serve grilled kebabs on plates with fried peaches and sauce.

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