1 cup Soy sauce

1/2 cup Rice vinegar

1/2 cup Brown sugar

1/4 cup Honey

2 tsp. Sesame oil

1 tsp. Minced fresh ginger

2 tsp. Minced fresh garlic

2 tsp. Finely minced red chile pepper

1/4 cup Minced cilantro

1.5 lbs. Maple Leaf Farms Skinless, Boneless Duck Breast Meat*

1 tsp. Cornstarch

2 tsp. Cold water

3 each Red bell pepper, cored, seeded, cut into 2” chunks

12 each Green onions, cut into 3” pieces

2 each Zucchini, cut into 1 inch thick slices

Wooden skewers, soaked in water

1. Whisk together soy sauce, vinegar, brown sugar, honey, oil, ginger, garlic, red chile and cilantro to make the marinade. Set aside.

2. Cut duck breast meat into 2 inch cubes. Put in a container and pour 1/2 of the marinade over the duck. Marinate, covered, in the refrigerator for 2-6 hours.

3. Meanwhile, pour the other half of the marinade in a small saucepan over low heat. Simmer for about 3 minutes, stirring occasionally. Dissolve cornstarch in water. Add to the sauce. Continue simmering for another 2 minutes. Remove from heat. Serve at room temperature (but refrigerate any leftover sauce).

4. Drain the duck and discard the marinade it was in.

5. Thread duck cubes on skewers, alternating with pieces of red bell pepper, green onions and zucchini.

6. 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.

7. Serve the kabobs with the sauce.