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
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1 cup Soy Sauce
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1/2 cup Rice Vinegar
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1/2 cup Brown Sugar
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1/4 cup Honey
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2 tsp Sesame Oil
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1 tsp Fresh Ginger, minced
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2 tsp Fresh Garlic, minced
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2 tsp Red Chili Pepper, finely minced
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1/4 cup Cilantro, minced
Duck
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3 Maple Leaf Farms Duck Breasts, skin removed
Sauce
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Reserved marinade
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1 tsp Cornstarch
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2 tsp Cold Water
Kabobs
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Wooden Skewers, soaked in water
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3 each Red Bell Peppers, cored, seeded, cut into 2-inch chunks
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12 each Green Onions, cut into 3-inch pieces
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2 each Zucchini, cut into 1-inch thick slices
Directions
Marinade
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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.
Duck
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1
Remove the skin from the duck breasts and save for another use or make duck cracklings.
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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
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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
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1
Heat grill to medium.
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2
Drain the duck and discard its marinade.
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3
Thread duck cubes on skewers, alternating with pieces of red bell pepper, green onions and zucchini.
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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.
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5
Serve the kabobs with room temperature sauce.
