Grilled Duck Kebabs Recipe with Red Onion and Marmalade
These wonderfully sticky duck kebabs come with a marmalade, orange juice and red wine vinegar glaze and cook in well under 30 minutes.
Servings 2 Servings
Calories 599kcal
Ingredients
- 2 Duck Breasts
- 75 g Marmalade ¼ Cup
- 35 ml Orange Juice 2 tablespoon + 1 teaspoon
- 15 ml Red Wine Vinegar 1 tablespoon
- ⅛ teaspoon Ground Nutmeg
- ¾ teaspoon Salt
- 1 Large Red Onion 250g
Instructions
- 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.
Nutrition
Serving: 1 | Calories: 599kcal | Carbohydrates: 35g | Protein: 57g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Cholesterol: 306mg | Sodium: 775mg | Fiber: 2g | Sugar: 23g
