Korean BBQ Duck Skewers

A quick and easy marinade to make the perfect BBQ treat. The sweet and spicy Korean flavours make this a great way to impress your friends and family.

Serves: 2-4
Prep
10 mins
Cook
20 mins

Ingredients

  • 1 pack Gressingham Duck Breast Portions
  • 2 tsp Gochujang (Korean chilli paste)
  • 2 tsp soy sauce
  • 2 tsp honey
  • 1 clove garlic, finely chopped
  • 1 tsp ginger paste
  • 2 tsp cooking oil
  • 1 courgette
  • 1 yellow pepper
  • 4 spring onions

Method

  1. To prepare the skewers, start by preparing the Korean BBQ marinade. Mix the Gochujang, soy sauce, honey, garlic and ginger in a bowl. Whilst mixing, add the oil to finish the marinade.
  2. Cut the duck breast portions into 4 or five chunks each. Add to the marinade and stir until coated.
  3. Cut the courgette, pepper and spring onion into chunks. Add to the duck and marinade then stir until coated. This can be done up to 24 hours in advance and stored in the fridge prior to cooking or prepare the skewers prior to cooking.
  4. Preheat BBQ or grill on high whilst preparing the skewers. Alternately slide the duck and veg onto a suitable wooden skewer.
  5. Cook on the BBQ for 10 mins, turning often till evenly coloured and the duck is cooked through. Alternatively, grill for 10 mins, turning often. Allow to rest for 5 mins. Serve and enjoy!
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The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.

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