Ingredients
Marinade. divided:
- 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, finely minced
- 1/4 cup Cilantro, minced
Duck:
- 3 Maple Leaf Farms Duck Breasts , skin removed
Sauce:
- Reserved marinade
- 1 tsp Cornstarch
- 2 tsp Cold Water
Kabobs:
- Wooden Skewers, soaked in 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
Direction
Marinade:
- In bowl, whisk together soy sauce, vinegar, brown sugar, honey, oil, ginger, garlic, red chili and cilantro to make the marinade. Set aside.
Duck:
- 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 container and pour 1/2 bowl of marinade over the duck. Cover and refrigerate for 2-6 hours.
Sauce:
- In small saucepan over low heat, pour remaining marinade. Simmer for about 3 minutes, stirring occasionally. Dissolve cornstarch in water and add to sauce. Continue simmering for 2 minutes. Remove from heat.
Kabobs:
- Heat grill to medium.
- Drain the duck and discard its marinade.
- Thread duck cubes on skewers, alternating with pieces of red bell pepper, green onions and zucchini.
- 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.
- Serve the kabobs with room temperature sauce.