Duck with Thai peanut sauce Filet breast and butterfly. Then soak in a couple changes of salted water. Then soak in a mild saltwater with the juice and zest of a whole lemon for a couple days. stirring daily or more. Grill and serve with a Thai peanut sauce. I make my own but here is the food networks. Peanut Sauce: 1 cup smooth peanut butter 1/4 cup low-sodium soy sauce 2 teaspoons red chili paste, such as sambal 2 tablespoons dark brown sugar 2 limes, juiced 1/2 cup hot water 1/4 cup chopped peanuts, for garnish Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts.