Grilled duck breast and lemongrass skewers

Ingredients for 4 servings:

• 2 duck breasts, each approx. 300-400g
• ½ pineapple
• 4 stalks of lemongrass, each at least 25 cm
• 4 tbsp soy sauce, Japanese
• 2 tbsp sugar
• 2 tbsp rice wine
• 3 cm ginger root, finely chopped
• 2 garlic cloves, finely chopped
• n. B. Chili pepper(s) Thai, red, pitted and finely chopped
• 2 carrots
• 2 stalk(s) Celery
• 2 spring onions
• 1 tsp white wine vinegar or rice vinegar
• Oil, for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 10 minutes

Mix the ingredients for the marinade. Cut the duck breasts into large cubes (approx. 5 cm). Be careful not to damage the skin, as this will make it very crispy. For average-sized duck breasts, cut once lengthwise and three times crosswise. This will make 16 pieces of duck in total. First, slice the pineapple, then cut these into thirds. Using a small, pointed knife or a roasting fork, pierce the meat and pineapple slices and thread four at a time, alternating between the lemongrass stalks. Place the four skewers in the marinade and marinate for a few hours, preferably overnight. Then remove the skewers from the marinade, drain well, and steam them, for example, in a bamboo steamer, for 20 minutes. For the vegetable bed, cut the carrots, celery, and spring onions into 5 cm sticks and fry them in a little oil. Then add the meat marinade and a little water if desired. Simmer for 5 to 10 minutes and season with a little rice vinegar. To grill (charcoal or electric), turn the pieces of meat so the skin is facing the heat (embers) and grill the skewers until the skin is brown and crispy. Brush with water occasionally. Serve the duck skewers on a bed of vegetables. Rice is a good side dish.