Starters & Light meals

Maple-and-balsamic duck skewers with charred corn salad

20 minutes, plus 1 hour's marinating time
10 minutes
Wine/Spirit Pairing
Woolworths Fairview Shiraz 2015

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  • 4 duck breasts
  • ¼ cup maple syrup
  • ½ cup balsamic vinegar
  • 50 g Parmesan, grated
  • Lime wedges, for serving
  • For the charred corn salad:
  • 4 sweetcorn cobs
  • 20 g coriander, chopped
  • 2 peaches, sliced
  • 2 limes, juiced
  • 2 T red wine vinegar
  1. Score the skin of the duck, cut into chunks and marinate in the maple syrup and balsamic vinegar for 1 hour. Thread onto skewers.
  2. Braai the skewers for 5 minutes on each side until crispy and cooked through.
  3. To make the charred corn salad, parboil the sweetcorn, then braai until charred. Cut the corn off the cobs and toss with the remaining ingredients until well combined.
  4. Serve the maple duck skewers with the charred corn salad, wedges of lime and Parmesan.

Cook’s note:The vinegar in the marinade makes the duck softer.

Discover more duck recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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