Ingredients
- 4 Duck Legs , Defrosted
- 2 tbsp. Olive Oil,Divided
- 2 tbsp. Balsamic Vinegar
- 4 Garlic Cloves,Minced
- 1 tsp. Dijon Mustard
- 1 tbsp. Fresh Rosemary,Chopped
- 1 Small Yellow Squash,Cut into Squares
- 2 Bell Green Peppers,Cut Into Thick Pieces
- 1 Red Onion,Cut Into Large Wedges
- Salt and Pepper to Taste
- Balsamic Glaze for Garnish
- 4 Metal Skewers
Direction
- Remove Duck Leg meat from bone carefully with a sharp knife. Cut into large pieces.
- In a bowl mix 1 tbsp. olive oil, balsamic vinegar, garlic, Dijon, and rosemary. Add duck. Cover and marinate for 1 hour.
- Toss veggies in remaining olive oil. Season with salt and pepper to taste.
- Preheat the grill to medium high heat.
- Assemble to skewers by alternating duck meat and veggies on each metal skewer.
- Grill duck kebabs for 10-12 minutes, turning frequently. Ensure duck reaches 165 degrees temperature.
- Drizzle with balsamic glaze and serve.