Duck and Lemongrass Skewers

Recipe adapted from Maple Leaf Farms. For more information, visit


  • 1 lb Maple Leaf Farms Ground Duck
  • 4 Tbsp finely minced Fresh Lemongrass, tender pale green parts only
  •  4 ea Garlic Cloves, finely minced
  •  1 cup finely minced Shallots or Yellow Onion
  •  1/8 cup finely sliced Scallions
  • 2 Tbsp chopped Mint
  • 2 tsp Sugar
  • 1 tsp Salt
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Hoisin Sauce
  •  1 Tbsp Sriracha
  • 8 Skewers (6 inches each), fresh Lemongrass stalks, or disposable wooden chopsticks (soaked in water)
  • 1 head Boston Lettuce or Small Green Leaf Lettuce, leaves separated


Set EGG for direct cooking at 350°F/177C.

Gently mix together all the ingredients listed except the skewers and lettuce leaves.

Form meat mixture into 8 sausage shaped portions (about 1/4 cup each).

Gently thread each “sausage” with a lemongrass skewer, or a BGE Flexible Skewer, leaving 2 inches exposed.

Grill on EGG 6 minutes, turning every two minutes. Remove and place on platter.

Place the sauce in a serving bowl and garnish with the shredded carrots and chopped peanuts.

Serve with lettuce leaf cups, garnish and sauce (recipes below).

To eat: Place the kebab in the lettuce cup, add garnish, remove the lemongrass skewer and dip in sauce.

Makes 4 servings, 2 skewers each

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Garnish Ingredients

  • Fresh Mint
  • Thai or Regular Basil
  • shredded Cucumber
  • Cilantro

Dipping Sauce Ingredients

  • 2⁄3 cup Hoisin Sauce
  • 1⁄3 cup Creamy Peanut Butter
  • 1⁄3 cup Warm Water
  • 3 Tbsp Fresh Lime Juice
  • 1-1⁄2 Tbsp Soy Sauce
  • 2 ea Garlic Cloves, minced
  • 1 ea Thai or Serrano Chili, minced (adjust to personal preference)
  • 2 tbsp finely grated Carrots, garnish
  • 1 tsp chopped Roasted Peanuts, garnish

Dipping Sauce Instructions

Mix together all ingredients except the carrots and chopped peanuts in a bowl. Adjust consistency with more warm water if necessary.

Refrigerate for at least 1 hour.

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