These flavoursome canapés add sophistication to finger food. Perfect for al fresco dining. (Serves 2-4)

Step By Step Instructions

  1. Remove the skin from the duck breast, then slice the breast in half as if butterflying it, then cut each half into 5 lengthways strips.
  2. Put the strips into a bowl, add 1 tsp 5-spice, the honey and seasoning and mix well to coat the duck strips.
  3. Put the duck strips onto the skewers and leave in the fridge to marinade whilst you make the satay sauce.
  4. Put the curry paste, 1 tsp 5-spice, sugar, peanut butter and coconut milk into a pan and bring to the heat to combine, season to taste.
  5. Cook the skewers in a frying pan, a couple of minutes on either side then serve with the warm sauce.


  • All your pages are well programmed and interesting. I am already a member of your email list and use your recipe to prepare my, at least once a month, Sunday duck, to-date, roasted in oven. Deeeeelish!

    Betty Wheeler, Forest Acres, South Carolina 29206, US

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