U.S. Duck Satay with Peanut Pineapple Dip

Recipe & photo courtesy of Chef Eric Teo

Serves 5


120g duck breast meat, minced
10g turmeric powder
20g chopped coriander
1 tsp salt
2 tbsp water
1 tbsp corn starch
2 stalks lemongrass (for skewering)


150g ready-to-eat satay sauce
1 tbsp honey
10g fresh pineapple, grated


3 cherry tomato, sliced
1 small red onion, cut into rings
3g coriander, chopped
1 pinch crushed black pepper
1 pinch sea salt
1 tbsp lemon juice
3g olive oil


  1. Combine duck meat, turmeric powder, coriander, salt, water and corn starch in a large bowl. Mix well.
  2. Shape mixture into balls. Thread two balls on each stalk of lemongrass. Baked at 180°C for 10 mins till cooked.
  3. To prepare Satay Sauce: Heat up 5 tbsp satay sauce in a small pot over low heat. Add honey and stir well. Transfer to small bowl and top with grated pineapple.
  4. To Prepare Tomato Salad: Combine all ingredients and keep in fridge. Serve chilled

Nutrient Analysis Per Serving: Energy 185kcal, Total Fat 11g, Sat Fat 3g, Cholesterol 41mg, Carbohydrate 16g, Protein 7g, Fibre 2g, Sodium 611mg