Recipe adapted from Maple Leaf Farms. For more information, visit MapleLeafFarms.com.
Ingredients
- 6- 7.5 oz Maple Leaf Farms Boneless Duck Breast Filets, thawed if frozen
- Salt and fresh ground black pepper, to taste
- 1 ripe fresh pineapple, peeled and cored
- 2 large red or yellow bell peppers, or one of each
- 2 large green bell peppers
- 2 small red onions
- 2โ3 cup pineapple preserves
- 3 tablespoons dijon mustard
Instructions
Set EGG for direct cooking at 350ยฐF/177ยฐC.
Remove skin from duck breasts. Cut duck breast into 2 inch chunks; season with salt and pepper to taste.
Cut pineapple into 11โ2 inch chunks. Cut bell peppers into 11โ2 inch chunks, discarding stems and seeds. Cut onions through the core into 1โ2 inch thick wedges. Alternately thread duck, pineapple, bell peppers and onions onto Flexible Skewers.
Combine preserves and mustard; mix well. Arrange duck kabobs on EGG. Brush half of preserve mixture over kabobs. Grill covered 5 minutes. Turn; brush remaining half of preserve mixture over kabobs. Continue grilling covered 5 to 6 minutes or until duck is barely pink in center and peppers are crisp-tender.
Makes 8 servings