Thai BBQ Duck Kabobs
Fresh herbs and spices bring the flavors of Asia to a summer favorite. Enjoy this recipe year-round by substituting seasonal vegetables.
Ingredients
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1
1 cup Soy Sauce
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2
1/2 cup Rice Vinegar
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3
1/2 cup Brown Sugar
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4
1/4 cup Honey
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5
2 tsp. Sesame Oil
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6
1 tsp. Minced Fresh Ginger
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7
2 tsp. Minced Fresh Garlic
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8
2 tsp. Finely Minced Red Chili Pepper
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9
1/4 cup Minced Cilantro
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10
3 (7.5 oz) Maple Leaf Farms All Natural Boneless Duck Breasts*, skin removed, thawed if frozen
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11
1 tsp. Cornstarch
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12
2 tsp. Cold Water
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13
3 each Red Bell Peppers, cored, seeded, cut into 2-inch chunks
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14
12 each Green Onions, cut into 3-inch pieces
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15
2 each Zucchini, cut into 1-inch thick slices
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16
Wooden Skewers, soaked in water
Directions
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1
In bowl, whisk together soy sauce, vinegar, brown sugar, honey, oil, ginger, garlic, red chili and cilantro to make the marinade. Set aside.
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2
Remove the skin from the duck breasts and save for another use or make duck cracklings. 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.
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3
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.
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4
Heat grill to medium.
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5
Drain the duck and discard its marinade.
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6
Thread duck cubes on skewers, alternating with pieces of red bell pepper, green onions and zucchini.
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7
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.
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8
Serve the kabobs with room temperature sauce.
*Or use convenient Duck Breast Meat Trim that comes in boneless, skinless pieces.
