Friday, October 08, 2010

Heifers Duck Kabobs

Chef Clark Huff
Heifer International

Makes 10 Servings

1 cup canola oil
1 white onion roughly chopped
2/3 cup sugar
1/3 cup Tamari soy sauce
1 Tbsp flour
2 cloves garlic
2 Tbsp sesame seeds toasted
10 duck breasts cut in 1" cubes
12 wooden skewers soaked in water
1 (8 oz.) can pineapple chucks drained

Toast sesame seeds in a dry pan and put aside, removing seeds from pan after toasting.  In a food processor, combine first 6 ingredients and blend until smooth.  Pour marinade into a glass casserole dish or large plastic zip type bag.  Stir in sesame seeds.  Reserve ½ cup marinade, cover with plastic wrap and chill.  Add duck to remaining marinade.  Stir to coat.  Cover with plastic wrap and refrigerate for 6 hours or overnight.  Soak skewers in water for 30 minutes.  Drain.  On each skewer, alternate several duck pieces with 1 or 2 pineapple chunks.  Grill kabobs until medium rare, do not overcook!  Grill for 15 to 20 minutes, turning kabobs constantly while brushing several times with reserved marinade being careful of flare-ups.  Some charring on the kabobs is okay.  Serve on a lettuce lined platter, taking kabobs off the skewers.  Serve with toothpicks.

No comments:

Post a Comment