Polynesian Duck Kabobs

Polynesian duck kabobs

Great as an appetizer or a main meal, these kabobs are coated in a sweet, tangy sauce made with pineapple preserves and Dijon mustard.

Ingredients

  • 6 - 7.5 oz. Maple Leaf Farms Boneless Duck Breast, skin removed

  • Salt and Fresh Ground Black Pepper, to taste

  • 1 Ripe Fresh Pineapple, peeled, cored

  • 2 large Red or Yellow Bell Peppers, or one of each

  • 2 large Green Bell Peppers

  • 2 small Red Onions

  • 2/3 cup Pineapple Preserves

  • 3 Tbsp. Dijon Mustard

Directions

  • 1

    Prepare charcoal or gas grill.

  • 2

    Remove skin from duck breasts.

  • 3

    Cut duck breast into 2-inch chunks; season with salt and pepper to taste.

  • 4

    Cut pineapple into 1 1/2-inch chunks.

  • 5

    Cut bell peppers into 1 1/2-inch chunks, discarding stems and seeds.

  • 6

    Cut onions through the core into 1/2-inch thick wedges.

  • 7

    Alternately thread duck, pineapple, bell peppers and onions onto large metal skewers.

  • 8

    Combine preserves and mustard; mix well.

  • 9

    Arrange duck kabobs on grill over medium coals.

  • 10

    Brush half of preserve mixture over kabobs.

  • 11

    Grill covered 5 minutes. Turn; brush remaining half of preserve mixture over kabobs.

  • 12

    Continue grilling covered 5-6 minutes or until duck is barely pink in center and peppers are crisp-tender.

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Prep Time: 30 min
Cook Time: 11 min
Ready Time: 45 Minutes
Servings: 8