• 2 Gressingham duck breasts skin removed
  • 6 lemongrass stalks
  • 100g of mixed salad leaves
  • 150g Greek yoghurt
  • 1 tsp mint sauce
  • Small handful fresh mint leaves, finely chopped
  • Pinch of salt


  1. Pre heat oven 200oC, 180oC Fan, Gas Mark 6.
  2. Firstly make the mint yoghurt by mixing the yoghurt, mint, mint sauce and salt in a bowl. Set aside.
  3. Prepare the duck by cutting each breast in half lengthways. You should now have 4 long strips of duck. Cut each of these strips into thirds so you have 3 small chunks per strip. With a small sharp knife, make a deep incision in the centre of each piece of duck.
  4. Next take the lemongrass stalks and remove the outer 2 leaves. Cut off a 1/4 inch from the thick end of each stalk.
  5. Take each stalk and slightly bruise the thicker end by pressing down on it with the flat blade of a knife.
  6. Thread 2 pieces of duck onto the bruised end of the lemongrass. Repeat with each. Rub a little oil on each and season with salt and white pepper.
  7. Put a pan onto a high heat, add a dessert spoon of vegetable oil and as it starts smoking, quickly sear off the skewers for 30 seconds both sides (you may need to do this in 2 batches) and transfer to a roasting tray. When all the skewers are seared and on the tray place into the oven for 3- 4 mins. Alternatively you could grill for same amount of time.
  8. While the duck is cooking divide the mixed leaves onto 2 plates along with 2 ramekins of mint yoghurt. Once the duck is ready serve immediately!