Malaysian Satay Duck and Risotto Recipe






  • 1 Street Kitchen Malaysian Peanut Satay kit⁠
  • 2 shallots, cut in half
  • 1 medium leek, shredded
  • 1 cucumber, sliced into ribbons
  • 3 spring onions, chopped 
  • 1 small handful of risotto rice per person
  • 1 duck breast per person, scored
  • 1 bunch of asparagus, cut in half lengthways
  • 500ml vegetable stock
  • 3 radishes, sliced
  • 1 tsp rice wine vinegar
  • 1 tsp oil
  • 1 tsp butter 
  • Season with: salt and pepper


Preheat the oven to 200 degrees celsius. Marinade the duck breast with the garlic & ginger paste from the Street Kitchen Malaysian Peanut Satay kit⁠ and set aside.⁠⠀Place the shallots cut-side down on a well-oiled tray and put in the oven until soft and slightly charred on the bottom.

Heat a little oil in a saucepan and add the sachet of dried onion & garlic from the kit and fry for a few seconds, then add the risotto rice and cook for a few minutes until translucent. Add the spring onions and asparagus, then add the stock one ladle at a time until fully absorbed. 

While the risotto is cooking, place the duck breast in a cold frying pan skin-side down and allow the pan to heat up. Once the skin is browned, place the duck breasts in the oven tray to cook for another 6 minutes. Remove the shallots and duck breast from the tray to let them rest. 

  1. In a pan, heat a little butter and gently saute the leeks without colouring them. Once soft, take off the heat and put aside.Once the risotto rice is al dente, remove it from the heat and add the Malaysian peanut satay sauce.In a bowl, place the cucumber ribbons and dress with rice wine vinegar and a spoonful of sugar.On each plate, place a portion of risotto, a duck breast, the cucumber salad, sauteed leeks, roasted shallots and sliced radishes.