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Grilled Duck Skewers with Pistachio and Green Onion Sweet and Sour Salsa

  • Preparation : 35 minutes
  • Cooking : 5 minutes
  • Portions : 4


  • 2 to 3 Brome Lake skinless duck breasts, sliced into 2 cutlets each and then cut into 3 strips (6 strips per breast)
  • Worcestershire sauce
  • Freshly ground pepper
  • Pistachio and green onion sweet and sour salsa
  • 125 ml (½ cup) shelled roasted pistachios
  • Juice and zest of 1 large lime
  • 30–45 ml (2–3 tbsp) liquid honey
  • 30 ml (2 tbsp) sun-dried tomatoes in oil, finely chopped
  • 3–4 green onions, thinly sliced
  • 60 ml (4 tbsp) olive oil
  • Sea salt


  1. Thread the strips of duck onto the skewers making folds, but not too tight, then place them on a large serving plate. Drizzle with Worcestershire sauce and add a generous amount of pepper.

  2. Preheat the grill to medium-high heat. Once the grill is hot, clean it with a brush or barbecue scraper.

  3. Add the duck skewers and grill for a total of 4 to 5 minutes, turning them once.

  4. Remove from the grill and immediately serve 1 to 2 skewers per person over a bed of couscous and top with a generous amount of the pistachio and green onion sweet and sour salsa.

  5. Pistachio and green onion sweet and sour salsa
  6. Place all the ingredients in a medium bowl and add salt to taste. Whisk together, cover and set aside until serving time.

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