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.
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.
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