4 Mallard Duck Breast, skinned , cleaned, cut into chunks
2 tblspb Ginger, peeled and grated fine, NO Powder Stuff
2 tblspn Dark Brown Sugar
3 teaspn Sesame Seeds
3 teaspn Sesame Oil
1 tblspn Dry Sherry Wine
½ cup Soy Sauce
1 teaspn Ground All Spice
¼ teaspn Crushed Red Pepper Flakes (optional) only if you like a little heat.
Combine all 8 ingredients together. Add duck breast and marinade for 2 to 4 hrs in refrigerator.
Place duck breast meat onto bamboo skewers. (Note* you need to soak bamboo skewer for 2 hrs in water to prevent from burning)
Grill over medium hot heat 7 minutes roll skewers over to grill other side for another 5 minutes. Remove from grill, drizzle Peanut Sauce over kabobs
Note* I like my duck breast cooked (grilled) medium rare. Grill longer for desired doneness.
Peanut Sauce:
¼ cup Chicken Broth, canned OK
½ cup Creamy Peanut Butter
3 Cloves Garlic, minced
2 tblspn Dried Cilantro Leaves
1 tblspn Sugar
2 tblspn Soy Sauce
1 tblspn Sesame Oil
¾ teaspn Chili Powder
¼ teaspn Ground All Spice
1 tblspn Honey
In sauce pan over medium heat chicken broth add the 9 remaining ingredients. Stir to mix all ingredients well.
