Thai Barbecue Duck Kebabs

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Prep time: 25 minutes plus 2-6 hours inactive
Cook time: 10 minutes
Servings: 6

  • 1          cup soy sauce
  • 1/2       cup rice vinegar
  • 1/2       cup brown sugar
  • 1/4       cup honey
  • 2          teaspoons sesame oil
  • 1          teaspoon fresh ginger, minced
  • 2          teaspoons fresh garlic, minced
  • 2          teaspoons red chili pepper, finely minced
  • 1/4       cup cilantro, minced
  • 3          Maple Leaf Farms All Natural Boneless Duck Breasts, thawed and skin removed
  • 1          teaspoon cornstarch
  • 2          teaspoons cold water
  • 3          red bell peppers, cored, seeded and cut into 2-inch chunks
  • 12        green onions, cut into 3-inch pieces
  • 2          zucchini, cut into 1-inch thick slices
  1. In bowl, whisk soy sauce, rice vinegar, brown sugar, honey, sesame oil, ginger, garlic, red chili pepper and cilantro. Set aside.
  2. Cut duck breast meat into 2-inch cubes and place in container. Pour 1/2 bowl of marinade over duck. Cover and refrigerate 2-6 hours.
  3. In small saucepan over low heat, simmer remaining marinade 3 minutes, stirring occasionally. Dissolve cornstarch in water and add to sauce. Simmer 2 minutes. Remove from heat.
  4. Heat grill to medium heat.
  5. Drain duck and discard its marinade.
  6. Thread duck on skewers, alternating with pieces of red bell pepper, green onion and zucchini.
  7. Grill skewers 3-4 minutes on each side. When done, duck should be slightly pink in center.
  8. Serve kebabs with room temperature sauce.

 

 

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