Thai duck skewers

These kebabs are good because they are cooked at home in a regular frying pan. The secret ingredient is lemongrass stalks as skewers. Lemongrass will provide the flavor of Asian cuisine. If you can only buy a finely chopped plant, add 2-3 tablespoons to the marinade. Pre-tie the lemongrass crumbs in cheesecloth and remove from the marinade before cooking.

Ingredients

• 2 duck breasts with skin;
• 75 milliliters of vegetable oil;
• 75 milliliters of soy sauce;
• 2 tablespoons of light honey;
• 2 fresh limes;
• 5 large cloves of garlic;
• 1 chili pepper;
• 50 grams of fresh ginger;
• 50 grams of whole porcini mushrooms or coarsely sliced;
• 1 large broccoli;
• 1 green bell pepper;
• 2 red onions;
• 8 stems of lemongrass.

Directions

1. Place a non-stick skillet to warm up over medium heat. Rinse and pat dry duck breast. Use a sharp knife to cut the skin so as not to hurt the meat. First, draw parallel lines every 5 millimeters, then make the same lines at an angle. The leather will have a diamond-shaped notch.
2. Place the breasts, notched side down, in a dry skillet and fry for 5-10 minutes, until the fat has seeped into the skillet. When the skin is golden brown and the pattern appears beautifully, remove the puddles from the heat and place on kitchen paper to remove excess grease.
3. Now make the marinade - squeeze the lime juice, finely grate the garlic and ginger, remove the seeds from the chili and finely chop the pulp. Mix the vegetable oil, soy sauce and honey, then add the lime juice, garlic, chili and ginger and stir well.
4. If using frozen mushrooms, remove them to thaw. Cut the duck breasts into 12-16 equal sized cubes. Disassemble broccoli for florets. Cut the green pepper into 3x3 cm squares. Cut each head of red onion into 8 slices. Alternate between the meat, peppers, onions, broccoli and mushrooms on the lemongrass stalks. Place the collected kebabs in a plastic container, fill with marinade and leave in the refrigerator to marinate for 2 to 12 hours.
5. Remove the kebabs 30 minutes before cooking. Heat a skillet, cook for 8-10 minutes, turning frequently and moistening with the remaining marinade. Leave to rest for 5 minutes before serving.
6. Kebabs for a family dinner or an evening in a friendly company are ready!