BBQ Duck And Apricot Kebabs

Duck and orange. It's a combination that goes back years. I still regard it as a something from the 70's, the sort of thing my mother would serve up at a dinner party. You know the sort of thing that used to get served up then? -

• Shrimp cocktail in a half of avocado
• Coq Au Vin
  and of course
• Duck A L'Orange

So it's traditional but forgotten. That is until I saw these kebabs in a Charcuterie in France and I just had to try them. They were marvellous and so started the process of re-creating the recipe for you.

It always makes me laugh that in the days when we are supposed to shy away from preprepared food and make everything fresh that the typically French charcuterie trade is alive and well. I guess there's still a difference between gourmet pre-prepared and a frozen microwave meal for one – long may it stay that way!

Back to the recipe, it is really easy to do, just remember that if you’re using bamboo skewers to make sure that you’ve given them 30 minutes to soak before cooking you start to thread the food.

Ingredients:-

• 2 Duck breasts
• 24 dried apricots soaked in water for 1 hour
• Cointreau or Grand Marnier

Method:-

Remove the skin and fat from the duck breasts and diced the meat up into decent sized cubes. Thread one cube of duck alternately with an apricot until everything is used up and then you’re ready to go.

Season each kebab with a sprinkle of salt and pepper then over a medium heat, grill the kebabs for 15 minutes.

Turn the kebabs regarly so that they cook all round and in the final five minutes brush them with the Cointreau. (Don't be tempted to do this too early because the Cointreau is full of sugar and will probably burn).

See Also:-

More Barbecue Duck Recipes
Information About BBQ Grills
Patio Furniture

Return to Home Page from BBQ Duck Breast

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