Ingredients
- 6 - 7.5 oz. Maple Leaf Farms Boneless Duck Breast , skin removed
- Salt and Fresh Ground Black Pepper, to taste
- 1 Ripe Fresh Pineapple, peeled, cored
- 2 large Red or Yellow Bell Peppers, or one of each
- 2 large Green Bell Peppers
- 2 small Red Onions
- 2/3 cup Pineapple Preserves
- 3 Tbsp. Dijon Mustard
Direction
- Prepare charcoal or gas grill.
- Remove skin from duck breasts.
- Cut duck breast into 2-inch chunks; season with salt and pepper to taste.
- Cut pineapple into 1 1/2-inch chunks.
- Cut bell peppers into 1 1/2-inch chunks, discarding stems and seeds.
- Cut onions through the core into 1/2-inch thick wedges.
- Alternately thread duck, pineapple, bell peppers and onions onto large metal skewers.
- Combine preserves and mustard; mix well.
- Arrange duck kabobs on grill over medium coals.
- Brush half of preserve mixture over kabobs.
- Grill covered 5 minutes. Turn; brush remaining half of preserve mixture over kabobs.
- Continue grilling covered 5-6 minutes or until duck is barely pink in center and peppers are crisp-tender.