Photo: Atharva Tulsi
Grilled spiced duck skewers with tender kale stir fry recipe
32 ingredients
20 min + 10 min
2 people
openrecipes
Chase away the winter blues by dusting off the griddle pan and do some indoor grilling with my spiced duck skewers.
Estimated Nutrition (whole recipe, rough)
811
Calories
28g
Protein
44g
Fat
83g
Carbs
Counts 15 of 21 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Honey | 1 tbsp (21g) | 64 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Sriracha | 1 tsp (5g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
| Satsuma | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 x Freedom Foods Duck Breast, skin and breast meat separated, breast sliced on the angle into 2 inch piece slices
- 4 large bamboo skewers, pre-soaked in cold water
- 2 tablespoons of vegetable oil
- 500 groundnut oil
- ml teaspoon Sichuan pepper, toasted, ground in a pestle and mortar
- 1 pinches of cracked sea salt
- 2 pinches of cracked black pepper
- 2 teaspoon Chinese five spice powder
- 1 tablespoons potato starch
- 2 pinch of dried chilli flakes
- 1 wedges of lemon
- 3 tablespoons of Pomegranate seeds
- 2 ripe small Satsuma, zest and juice
- 2 lemon, zest and juice
- 0.5 tablespoon olive oil
- 3 tablespoons low sodium light soy sauce
- 2 pinch of cracked sea salt
- 1 pinch of cracked black pepper
- 1 tablespoon rapeseed oil
- 2 medium red Fresno chilli, deseeded and finely chopped
- 1 Cavolo Nero, or dinosaur kale, or curly kale, washed, sliced into 1 inch pieces
- 160 large pinches of cracked sea salt
- g lemon, juiced
- 2 cloves of garlic, crushed, peeled and finely chopped
- 1 inch of fresh root ginger, peeled and grated
- 3 tablespoon runny honey
- 1 tablespoons Hoisin sauce
- 2 teaspoon Sriracha or good chilli sauce of your choice
- 3 tablespoon low sodium light soy sauce
- 1 teaspoon dark soy sauce
- 3 teaspoon Chinese five spice powder
- 1 pinch of ground white pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes