Serves 2
Prep Time: 20 minutes
Cook Time: 10 minutes
| Honey Orange Duck Breast |
| 2 | Honey Orange Duck Breast |
| | |
| Vegetables |
| ½ | Fresh Pineapple Chunks |
| 16 | Grape Tomatoes |
| 1 | Large Red Pepper |
| 1 | Large Green Pepper |
| 1 | Large Red Onion |
| | |
| Honey Orange Marinade |
| ½ | Cup of Honey |
| 2 | Large Oranges |
| | |
| | |
Prepare Duckling Breast
Place Culver Duckling Breasts Skin-side down in Skillet
Cook over Medium High heat 12 to 14 minutes. Cook time may vary.
Pour off renderings.
Place on Cutting Board for 5 minutes to rest.
Cut into 1" pieces.
Preparation
Place Bamboo Skewers into Water to Soak
Cut Onion and Pepper into 1 in Cubes.
If Pineapple is not cut up, cut it into Cubes.
Honey Glaze
Juice Oranges into small Sauce Pan
Add Honey and heat over medium heat, stirring constantly until reduced by half.
Assembly
Alternate Duck Breast pieces, onion, pineapple, tomato, and pepper on skewers. Brush with Marinade.
Grill
Place on hot grill for about 10 minutes turning often.
Serving
Serve with grilled balsamic vegetables and fresh rosemary or herbs.
