Duck kebabs with red onion that are quickly cooked under the grill (broiler) in a wonderful sticky marmalade and red wine vinegar glaze.
Cooking this dish is nice and easy, the glaze takes 10 minutes to make and the kebabs cook under the grill (broiler) in right around 10 minutes too.
Sticky Duck and Red Onion Skewers
I think that there is something quite magical about “stuff on sticks” and these sticky duck kebabs join a whole host of recipes that involve things cooked on skewers.
Duck and orange is a wonderful combination, duck a l’orange anyone? And it features heavily in this recipe too, sticky orange marmalade forms the sweet and sticky element to the coating on the duck.
Some orange juice, red wine vinegar and a sprinkling of nutmeg round out the flavours in the marinade.
Then all you do is thread the meat onto sticks with some red onion, brush with the marinade and slide them under the grill.
Frequently Asked Questions
Can I make these in advance?
I wouldn’t re-cooking the duck will overcook them and they will become very chewy!
However, you can make the glaze 2-3 days in advance and reheat it over a gentle heat. You could also prepare the skewers in advance and pop them in the fridge for up to 24 hours.
Can I cook these in an air fryer?
Yes, so long as your air fryer is big enough, I much prefer them cooked under the grill though.
Brush them with the glaze and cook them for 8-10 minutes in a preheated air fryer at 200°C or 390°F. Rotate them every 2-3 minutes and baste them with more glaze.
Can I cook these on a BBQ?
Yes, these are superb on the BBQ. Start them off skin side down over direct heat before you add any glaze and cook them for 2-3 minutes.
Then brush them all over with the glaze and cook for a 5-7 minutes longer. Flip them regularly as you brush them with the glaze.
How well cooked is the duck when cooked this way?
To keep the duck succulent and pleasant to eat I’ve kept a hint of pinkness in the centre of the meat.
They are not as pink as I usually serve duck breast though, they should be fine for people who like their meat cooked a little closer to medium.
I’ve photographed these sticky duck kebabs with my take on a fennel and orange salad.
The anise flaovur of the fennel works so well with the orange, and it is crispy and fresh enough to contrast the richness of the duck.
I only mention brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.
- Grill (Broiler).
- 15cm or 6″ saucepan.
- Skewers, I use bamboo skewers.
- Stirring spoon.
- Pastry brush.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
These wonderfully sticky duck kebabs come with a marmalade, orange juice and red wine vinegar glaze and cook in well under 30 minutes.
- 2 Duck Breasts
- 75g (¼ Cup) Marmalade
- 35ml (2 Tbsp + 1 Tsp) Orange Juice
- 15ml (1 Tbsp) Red Wine Vinegar
- ⅛ Tsp Ground Nutmeg
- ¾ Tsp Salt
- 1 Large (250g) Red Onion
- If you are using bamboo skewers soak them in water before you get started.
- Trim up the duck breast and cut each of them into 9 equally sized chunks.
- Top and tail the red onion, peel it, then cut it into 6 wedges, remove the centre of the onion, and cut each of the wedges in half widthways.
- Heat a small (15cm or 6") saucepan over a medium heat and add the marmalade, orange juice, red wine vinegar and nutmeg, then cook until the marmalade "melts" and a glaze forms.
- Heat your grill (broiler) as high as it will go.
- Thread the duck and onion onto 6 skewers, I start with duck, then red onion, then duck, red onion and a final piece of duck. You need to keep the skin of the duck all on the same side of the kabob, then season them with salt.
- Brush the kebabs with the marmalade glaze and slide them under the grill, skin side up, and cook for 3-4 minutes until the fat starts to render and you get a nice dark caramelisation on the duck skin.
- Rotate the kebabs 120° brush with more of the glaze and cook for another couple of minutes.
- Rotate another 120° brush again and cook for a final couple of minutes.
- Remove from the grill and rest for 3-4 minutes then finish by brushing them with any leftover glaze.
Amount Per Serving: Calories: 599Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 306mgSodium: 775mgCarbohydrates: 35gFiber: 2gSugar: 23gProtein: 57g
Calorific details are provided by a third-party application and are to be used as indicative figures only.