Youth days for waterfowl season were last weekend October 8-9. If your junior hunter connected with any ducks over the weekend or you're just looking forward to the regular season, which opens October 22nd, try this simple recipe sure to please everyone.
Grilled Duck and Veggie Kabobs
recipe adapted and photo from allrecipes.com
4 skinned, boned duck breasts
2 yellow squash
2 cups of broccoli
1/2 pint of cherry tomatoes
2 Tablespoons olive oil
2 Tablespoons lemon juice
8 presoaked wooden or metal skewers
Marinade:
1/4 cup Worcestershire sauce
2 Tablespoons olive oil
1/2 teaspoon hot sauce
2 Tablespoons minced garlic
1/4 teaspoon black pepper
Cut the duck breast into 2" pieces. Mix the marinade ingredients together and coat the duck pieces in the marinade for at least 30 minutes or up to 24 hours.
Wash the vegetables and cut the squash and broccoli into 2" pieces, making sure there is room to put the skewer through. Toss in 2 tablespoons of olive oil.
When the meat is done marinading, thread the meat and vegetables onto the skewer, allow 1/4 - 1/2" space between the vegetables and the meat. Grill the skewers over medium high heat until vegetables have a slight char and meat is cooked through, about 3 minutes a side. Sprinkle with lemon juice and serve hot.
Posts
