While some of y’all or your friends and neighbors might not get into gumbo or whole roast duck, only pure veggie heads tend to not like duck kabobs, they go great at tailgates and parties and can be reheated although they are definitely best fresh. No need to really quantify how much of each ingredient you will need too much, just get the ingredients and start the process it will work out.
Ingredients
All ingredients may vary based on how much you are making.
Duck breast in bit sized pieces w/o skin
Bacon (if you are concerned about grill flare up, you can use turkey bacon as a substitute, but it is drier)
Cream cheese
Banana pepper (mild or hot, depending on your taste)
Creamy ranch dressing
Asian barbeque sauce OR regular BBQ sauce with soy sauce added after
Toothpicks
Step 1
In a large bowl combine duck breast bite sized pieces and equal parts creamy ranch and BBQ sauce until duck is covered, stir vigorously and place in refrigerator for 24 hours.
Step 2
This part is messy, so be prepared. Place a dab of cream cheese inside the pepper ring, wrap with bacon and push a toothpick through the bacon and duck meat to secure the bacon and pepper ring in place. We’ve found that cutting standard bacon in half provides enough bacon per bite sized duck piece and does not overwhelm the duck flavor.
Step 3
Place all of the kabobs as you make them into a large bowl or on a cookie sheet
Step 4
Heat grill to medium and pour out the kabobs onto the grill, spread out with cooking tongs and leave the lid open. Watch closely for flare ups and do not let them burn, move the kabobs often, rotating cooked kabobs away from heat and undercooked kabobs towards high heat areas of the grill. When done, the bacon will be slightly crispy but not burnt and duck will be cooked by not dried out.
Enjoy.
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