When it comes to planning my menu for pro football's big showdown, I am always looking for one or two items that really have that "wow" factor. This year one of those dishes is duck based, a protein that you may not automatically consider serving on game day but will be glad you did when the praise starts raining down!
Now who better to create a perfect one hand ('cause you have to keep the other hand free for a beverage, right?) duck dish than the experts at Maple Leaf Farms, a fourth generation duck business with product available at retailers across the US? I present to you grilled Polynesian duck kebobs!
GRILLED POLYNESIAN DUCK KEBOBS
Ingredients
6- 7.5oz Maple Leaf Farms Boneless Duck Breast Filets, thawed if frozen
Salt and Fresh Ground Black Pepper to Taste
1 Ripe Fresh Pineapple, peeled, cored
2 Large Red or Yellow Bell Peppers, or one of each
2 Large Green Bell Peppers
2 Small Red Onions
2/3 cup Pineapple Preserves
3 Tbsp Dijon Mustard
Instructions
1. Prepare charcoal or gas grill. Remove skin from duck breasts. Cut duck breast into 2-inch chunks; season with salt and pepper to taste. Cut pineapple into 1 1/2 inch chunks. Cut bell peppers into 1 1/2 inch chunks, discarding stems and seeds. Cut onions through the core into 1/2 inch thick wedges. Alternately thread duck, pineapple, bell peppers and onions onto large metal skewers.
2. Combine preserves and mustard; mix well. Arrange duck kabobs on grill over medium coals. 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.
Recipe courtesy of Maple Leaf Farms
When it comes to barbecue and grilling cookbooks, there are literally thousands from which to choose.
And while there are so many among them that are chocked full of great recipes, tips, and how-tos, there are 10 that I would rank above all others when starting your personal collection.