Thai BBQ Duck Kabobs

Thai bbq duck kabobs

Fresh herbs and spices with duck breast bring the flavors of Asia to a summer favorite. Enjoy this recipe year-round by substituting seasonal vegetables.

Ingredients

Marinade. divided

  • 1 cup Soy Sauce

  • 1/2 cup Rice Vinegar

  • 1/2 cup Brown Sugar

  • 1/4 cup Honey

  • 2 tsp Sesame Oil

  • 1 tsp Fresh Ginger, minced

  • 2 tsp Fresh Garlic, minced

  • 2 tsp Red Chili Pepper, finely minced

  • 1/4 cup Cilantro, minced

Duck

Sauce

  • Reserved marinade

  • 1 tsp Cornstarch

  • 2 tsp Cold Water

Kabobs

  • Wooden Skewers, soaked in water

  • 3 each Red Bell Peppers, cored, seeded, cut into 2-inch chunks

  • 12 each Green Onions, cut into 3-inch pieces

  • 2 each Zucchini, cut into 1-inch thick slices

Directions

Marinade

  • 1

    In bowl, whisk together soy sauce, vinegar, brown sugar, honey, oil, ginger, garlic, red chili and cilantro to make the marinade. Set aside.

Duck

  • 1

    Remove the skin from the duck breasts and save for another use or make duck cracklings.

  • 2

    Cut the duck breast meat into 2-inch cubes. Put in container and pour 1/2 bowl of marinade over the duck. Cover and refrigerate for 2-6 hours.

Sauce

  • 1

    In small saucepan over low heat, pour remaining marinade. Simmer for about 3 minutes, stirring occasionally. Dissolve cornstarch in water and add to sauce. Continue simmering for 2 minutes. Remove from heat.

Kabobs

  • 1

    Heat grill to medium.

  • 2

    Drain the duck and discard its marinade.

  • 3

    Thread duck cubes on skewers, alternating with pieces of red bell pepper, green onions and zucchini.

  • 4

    On a preheated grill or under a broiler, cook the skewers for 3-4 minutes on each side. When done, the duck still should be slightly pink in the center.

  • 5

    Serve the kabobs with room temperature sauce.

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Prep Time: 25 min
Cook Time: 10 min
Ready Time: 2 Hours 30 Minutes
Servings: 6