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Duck With Prosciutto Kebabs With Plum Sauce

  • 10 as nibbles
Duck With Prosciutto Kebabs With Plum Sauce

Kebabs are an easy-to-eat option at a drinks party, but it's time to move on from the usual satay chicken routine.


  • 4 duck breasts, skinned
  • 800 gram can Black Doris plums
  • 1 cup pinot noir
  • 4 whole star anise
  • 1 cinnamon stick or cassia stick
  • 2 tsp whole black peppercorns
  • 20 thin slices prosciutto

Plum Sauce

  • reserved plums (see below)
  • 2 tblsp chopped coriander
  • ½-1 tsp cracked black pepper
  • 1-2 tsp balsamic vinegar


  1. Drain the plums and reserve the juice and fruit separately. Put the juice, pinot noir, cinnamon or cassia stick and peppercorns into a small saucepan and simmer until reduced by half. Cool completely.
  2. Cut the duck into bite-sized pieces and place in a non-metallic dish. Pour over the cooled wine marinade, cover and refrigerate for about 4 hours. Strain off the marinade and leave the duck pieces to drain well, then discard both the marinade and spices.
  3. Cut the prosciutto into 1 cm wide strips and wrap a piece of duck meat in a slice of prosciutto. Pan fry in a dash of oil for about 5-7 minutes turning occasionally until the duck is cooked. Serve skewered with the plum sauce to accompany.

Plum Sauce

  1. Remove the stones from the reserved plums and process in a food processor with the coriander, black pepper and vinegar.

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