Duck Kebobs

It’s easy to make duck taste like crap. Its a dense gamey meat. My favorite recipes each took some practice to get right. I nailed these kebobs on the first try. They’re easy to make and taste great.

Start with 3 or 4 mallard breasts soaked overnight in milk and salt.

Slice the meat into chunks about 3-4 inches long. Each breast yields three or four strips.

Place the duck strips into a gallon sized ziplock bag and pound with a hammer until they’re all the same thickness. Put enough teriyaki sauce to cover the meat and marinate 8-12 hours.

Slice green pepper, yellow and orange bell peppers, red onion and big chunks of cored pineapple. Thread the meat onto skews alternating between peppers, onion and pineapple. I use two skews for each kebob to make them easier to turn on the grill.

If you use wooden skews soak them in the sink for 20+ minutes to keep the ends from burning up and falling apart over the fire.

Place on a hot grill between 325-350 degrees. Cook 6 minutes on one side. Flip. Cook 3-4 minutes on the other side.

Serve with jasmine rice, asparagus and a little soy sauce. Enjoy.

Hot Off the Grill

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