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Thai Barbecue Duck Kebabs

Fire up your summer cookouts with crowd-pleasing kebabs!
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes

Ingredients
  

  • 1 cup soy sauce
  • 1/2 cup rice vinegar
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 2 tsp. sesame oil
  • 1 tsp. fresh ginger minced
  • 2 tsp. fresh garlic minced
  • 2 tsp. red chili pepper minced
  • 1/4 cup cilantro minced
  • 3 Maple Leaf Farms All Natural Boneless Duck Breasts thawed and skin removed
  • 1 tsp. cornstarch
  • 2 tsp. 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

Instructions
 

  • In bowl, whisk soy sauce, rice vinegar, brown sugar, honey, sesame oil, ginger, garlic, red chili pepper and cilantro. Set aside.
  • 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.
  • 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.
  • Heat grill to medium heat.
  • Drain duck and discard its marinade.
  • Thread duck on skewers, alternating with pieces of red bell pepper, green onion and zucchini.
  • Grill skewers 3-4 minutes on each side. When done, duck should be slightly pink in center. Serve kebabs with room temperature sauce.

Notes

(Source: Family Features)