Crispy skin duck with satay sauce

Enjoyable Crispy skin duck with satay sauce Recipe

Celebrate the moon festival with succulent roast duck topped with rich creamy peanut sauce.
Crispy skin duck with satay sauce
Prep Time : 0:10 | Cook Time : 0:25 | Total Time : 0:35 | Serving : 6 person.


  • 2 duck breasts, skin scored

  • 2 x 450g packets roast duck legs

  • 135g (1/2 cup) Yeo’s Satay Sauce

  • 2 tablespoons ABC Sweet Soy Sauce Kecap Manis

  • 11/2 tablesspoons Obento Rice Wine Vinegar

  • 11/2 tbs fresh lime juice

  • 1 teaspoon Yeo’s Pure Sesame Oil

  • 1 bunch watercress, sprigs picked

  • 5 qukes (baby cucumbers), quartered diagonally

  • 3 green shallots, thinly sliced diagonally

  • 150g seedless red grapes, thinly sliced into rounds

  • Steamed rice, to serve

  • Black sesame seeds, to serve


  • Step 1

    Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Heat a frying pan over medium heat. Season duck breasts. Cook, skin-side down, for 5 minutes or until skin is golden and crisp. Turn and cook for a further 2 minutes. Transfer to prepared tray.

  • Step 2

    Place duck legs on same tray. Bake for 10 minutes then transfer breasts to a plate and set aside for 5 minutes to rest. Bake legs for a further 5-7 minutes or until golden and crisp. Transfer to the plate.

  • Step 3

    Meanwhile, place the satay sauce, sweet soy sauce, coconut milk and 1 tbs vinegar in a small saucepan over medium-high heat. Bring to a simmer then reduce heat to low. Simmer, stirring, for 5 minutes or until combined and warmed through. Stir in lime juice and 1/2 tsp sesame oil.

  • Step 4

    Combine the watercress, quke, shallot, grape, remaining vinegar and remaining sesame oil in a bowl. Toss to combine.

  • Step 5

    Place rice on a large platter and arrange duck on top. Spoon over the satay mixture from the pan, top with the watercress salad and sprinkle with black sesame seeds to serve.

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