How to Marinate Spicy Satay Grilled Duck Deliciously and Easily at Home

How to Prepare Grilled Duck with Satay

• 1

  Prepare the Duck

  You rinse the duck briefly, removing any hard feathers left on the skin. Then, rub the duck with 2 tablespoons of vinegar, 1 tablespoon of white wine, and 1/2 piece of ginger for 5 – 10 minutes to eliminate any odor.

  Make sure to clean the dirty blood inside the duck, then rinse the duck with clean water 2 – 3 more times and let it drain.

  Effective Ways to Remove the Odor from Duck Meat

  • Method 1: First, use coarse salt to rub all over the duck’s body and then rinse it clean. After that, use a mixture of wine and sliced ginger to rub and knead the body of the duck once more, then rinse with water several times and let it drain.
  • Method 2: To effectively remove the odor from the duck, you can also use a mixture of salt, lemon, or vinegar to rub on the duck’s body, then rinse clean and let it drain.

  See details: Effective Ways to Remove the Odor from Duck

  

  
• 2

  Marinating the duck

  You peel and crush 5 cloves of garlic and 5 shallots in a large bowl. Then, add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1/4 teaspoon of salt, 1 teaspoon of seasoning powder, 2 teaspoons of sugar, 1/3 teaspoon of pepper, 1/4 teaspoon of monosodium glutamate, 1 tablespoon of chili powder, and 1/2 teaspoon of five-spice powder, and mix the mixture well.

  To ensure the duck is dry and absorbs the marinade evenly, use a soft cloth to pat the duck dry once more. Then, spread the entire marinade over the duck, applying it evenly across the surface and belly, and marinate for 15 minutes.

  Once the duck has absorbed the marinade, you can grill it but remember to keep the leftover marinade for the dipping sauce!

  

  

  

  
• 3

  Roasting Duck

  You preheat the oven for 10 minutes at 180 degrees Celsius. Then, place the duck in the tray and start roasting for 30 minutes at 200 degrees Celsius.

  You prepare a sauce mixture consisting of 2 tablespoons of vinegar, 1 tablespoon of color oil, and 1 tablespoon of malt syrup (which can be substituted with honey) to brush onto the duck skin.

  After 30 minutes of roasting, you brush the sauce evenly over the duck skin. To prevent the duck wings from burning, wrap both wings in aluminum foil and continue roasting for another 20 minutes.

  To check if the duck is cooked, you can use a wooden stick to poke the meat; if the stick comes out dry and does not have any red blood, the meat is tender and cooked.

  

  

  

  
• 4

  Making the Sauce

  Heat a pan on the stove, add 1 tablespoon of cooking oil, and wait for the oil to heat up before adding 1 tablespoon of minced garlic to fry until golden and fragrant.

  When the garlic is golden, add the remaining marinade sauce into the pan, stir well until the sauce boils and thickens, then turn off the heat and transfer it to a bowl.

  

  
• 5

  Final Product

  The freshly baked satay duck has made the whole family admire its strong, spreading aroma. The duck skin is shiny, smooth, and has a beautiful color thanks to malt syrup and annatto oil.

  Each piece of duck meat is chopped, tender, juicy, and incredibly stimulating to the taste buds. Dipping a piece of duck meat into the rich sauce, you can feel the slightly chewy meat, tender, and spicy as it enters your mouth, the more you eat, the more you love it!