Tangy duck skewers

Tangy duck breast coated in a marmalade glaze, perfect as party nibbles or a festive starter.

Serves: Makes 20

Preparation time:  5 minutes

Cooking time:  6 minutes

Cooling time: 30 minutes (marinating)

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You will need

  • 80g fine cut orange marmalade
  • 1 tablespoon olive oil
  • 200g Taste the Difference Gressingham duck mini fillets
  • Bunch of spring onions, sliced
  • Handful of sesame seeds, to sprinkle
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Recipe Information

Step by step guide to making Tangy duck skewers

  1. In a bowl, mix together the marmalade with the olive oil, then add the duck fillets and turn to coat fully in the marinade. Leave to marinate for 30 minutes.
  2. Thread the coated duck strips onto wooden skewers with slices of the spring onion. Brush with any glaze left in the bowl.
  3. Heat a griddle to high, then cook the fillets for 3 minutes each side, then sprinkle with sesame seeds to finish.

Cook's tip: Soak the wooden skewers in cold water for 30 minutes before using, so they do not catch on the hot griddle.

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Nutritional information for Tangy duck skewers

Nutritional information for Tangy duck skewers

Nutrition type per serving
Calories 56 kcal
Total Fat 2.4g
Saturated Fat 0.3g
Salt 0.125g
Sugar 3.4g

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