Maple-and-balsamic duck skewers with charred corn salad
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- Abigail Donnelly
- 4
- Easy
- 20 minutes, plus 1 hour's marinating time
- 10 minutes
- Woolworths Fairview Shiraz 2015
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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
Cooking Instructions
Score the skin of the duck, cut into chunks and marinate in the maple syrup and balsamic vinegar for 1 hour. Thread onto skewers.
Braai the skewers for 5 minutes on each side until crispy and cooked through.
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.
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.
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