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
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
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