Make the dipping sauce by whisking everything together and adding more or less to your taste. Season with a little black pepper.
Remove the skin and cut each duck breast into 6 - 8 pieces and thread onto 4 – 6 skewers, alternating with the spring onion. Mix together the soy and mirin and brush over the skewers.
Heat a griddle pan over a high heat and cook the skewers for 3 - 4 minutes per side. Serve hot with the dipping sauce and extra lemon to squeeze over.
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