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
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6 - 7.5 oz. Maple Leaf Farms Boneless Duck Breast, skin removed
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Salt and Fresh Ground Black Pepper, to taste
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1 Ripe Fresh Pineapple, peeled, cored
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2 large Red or Yellow Bell Peppers, or one of each
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2 large Green Bell Peppers
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2 small Red Onions
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2/3 cup Pineapple Preserves
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3 Tbsp. Dijon Mustard
Directions
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1
Prepare charcoal or gas grill.
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2
Remove skin from duck breasts.
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3
Cut duck breast into 2-inch chunks; season with salt and pepper to taste.
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4
Cut pineapple into 1 1/2-inch chunks.
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5
Cut bell peppers into 1 1/2-inch chunks, discarding stems and seeds.
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6
Cut onions through the core into 1/2-inch thick wedges.
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7
Alternately thread duck, pineapple, bell peppers and onions onto large metal skewers.
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8
Combine preserves and mustard; mix well.
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9
Arrange duck kabobs on grill over medium coals.
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10
Brush half of preserve mixture over kabobs.
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11
Grill covered 5 minutes. Turn; brush remaining half of preserve mixture over kabobs.
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12
Continue grilling covered 5-6 minutes or until duck is barely pink in center and peppers are crisp-tender.
