Thai BBQ Duck Kabobs

Soy sauce and rice vinegar bring the flavors of Asia to a summer favorite. Enjoy this recipe year-round by substituting seasonal vegetables.


Prep Time {25 min; 2 - 6 hr inactive}

Cook Time {10 min}

Serving Size {6}


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

3 (7.5 oz) Maple Leaf Farms All Natural Boneless Duck Breasts*, skin removed, thawed if frozen

1 tsp. Cornstarch

2 tsp. Cold Water

3 each Red Bell Peppers, cored, seeded, cut into 2-inch chunks

12 each Green Onions, cut into 3-inch pieces

2 each Zucchini, cut into 1-inch thick slices

Wooden Skewers, soaked in water


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

2. Remove the skin from the duck breasts and save for another use or make duck cracklings. Cut the 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.

*Or use convenient Duck Breast Meat Trim that comes in boneless, skinless pieces.

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