Duck Breast Kebabs with Peaches
6 duck breasts
6 firm peaches
For the marindate:
1 clove garlic, chopped
1/2 cup olive oil
3 tablespoons soy sauce
1 teaspoon whole grain mustard
1 teaspoon honey
grated rind of 1 lemon
1 pinch of five-spice
freshly ground pepper
6 skewers (if using wooden ones soak in water for 1-2 hours to prevent them burning!)
1. Score the fat of the duck breast in both directions with a sharp knife. Mix together all the marinate ingredients in a large dish and lay the duck breasts in it. Leave for 2 hours, turning often. Refigerate if preferred, but remove and allow to return to room temperature before cooking.
2. Cut each peach into 6 segments. Cut each duck breast in to 6 thick slices. Assemble the kebabs, starting with a peach then alternating duck and peach.
3. Light the barbecue, place the grill to heat over the flames, and when you have nice hot embers lay the kebab on the grill. Leave to cook for 5-8 minutes, depending on the degree of heat, then brush them with the marinade, turn them over, and cook for an additional 5-8 minutes. Serve immediately!
Bonus: the packaging, meant to look like a match box, is so cute that it makes a great gift too!