Duck Skewers and Peanut Thai Dipping Sauce

  • Duck Skewers and Peanut Thai Dipping Sauce – Courtesy of A 12 Gauge Girl
  • Duck Skewers and Peanut Thai Dipping Sauce – Courtesy of A 12 Gauge Girl

From Forest to Food
Courtesy of Lindsey - A 12 Gauge Girl


For the Marinade:
One cup soy sauce
Half cup red wine
3 to 4 cloves minced garlic
2 inch piece minced fresh ginger
Juice of one lime
4 duck breasts, sliced into 3 inch strips

For the Dipping Sauce:
Two tablespoons vegetable oil
2 to 3 cloves minced garlic
1 hot chili, minced
2 tablespoons water
1 tablespoon brown sugar
Quarter cup soy sauce
Juice of half a lime
Third of a cup peanut butter


For the Marinade:
Combine the soy sauce, red wine, lime juice, minced garlic, and minced ginger in a large bowl. Whisk together thoroughly. Drop in slices of duck breast. Refrigerate for at least one hour. Thread marinated duck breasts on skewers and cook over indirect heat on barbeque grill. Cook until meat is just turning pink.

For the Dipping Sauce:
In a sautee pan, add two tablespoons oil, minced garlic, and minced chili pepper. Allow to cook for two minutes. Add in brown sugar, water, soy sauce, lime juice, and peanut butter. Bring to a boil then reduce heat. Cook until thickened. Serve sauce with duck skewers.

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