From: Carder, Joe D
Date: Wed, 9 May 2001 10:50:27 -0500
Duck Kabobs
Ingredients--
Duck Breast(s)
Bacon
Thousand Islands Salad Dressing
Mustard
Honey
BB-Q Sauce
Cut the duck breast up into 1/2"- 1" semi-square chunks. Wrap each chunk of
meat in a piece of bacon. Take a toothpick stick it through the meat so it
holds the strip of bacon around the meat. Be sure not to use too long of a
bacon strip, you want to have the bacon overlap as little as possible if it
overlaps too much it will cook unevenly. Let the bacon/duck meat soak in
the glaze for at least one hour, I let them soak over night, but I figure
that probably isn't necessary. After the little kabobs to be have had a good
soaking in the glaze, they are ready to be skewered and cooked. When
skewering the kabobs, be sure you place them duck meat to duck meat on the
skewer. If you place them bacon to bacon the kabobs will cook unevenly.
Brush some more of the glaze and rotate each kabob ever 3-4 minutes.
The Glaze:
This is always the fun the part, I play around with allot different
ingredients when making a glaze, and so far here is my favorite.
Mix equal parts BB-Q Sauce and 1,000 Island Dressing. Thrown in about 3 tbl
spoons of honey, and 2 tbl spoons of mustard (Grey Pupon works well here).
Mix thoroughly. This makes an excellent glaze for chicken as well. Note* I
come from the school of cooking that doesn't use measurements, just eyeballs
and tastebuds, so you might want to play around with the measurements until
you find something that suits you. Also there is a lot of room for playing
with this recipe, just remember honey is your friend it can make almost
anything taste good.
One duck breast will only make about 6 pieces, so I generally use about 8 -
12 breasts to make this recipe. If you take them to a gathering of people
they will go very quickly, unless you tell everyone it's duck then you will
have the delectable morsels mostly to yourself.
© 1998-2005 Reeza.com
in association with
Ink Works
