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Get your barbecue ready and wait until it's hot enough. Use a sharp knife to trim as much of the orange peel and white skin (pith) as possible. Then cut the segments out of 2 oranges, as close to the membrane as possible to create beautiful orange wedges.
SQUEEZE the juice from the leftover oranges and add the juice to the small saucepan along with the butter and sugar. Use a whisk to combine well. Let it simmer on low heat until the duck kebabs are ready, the sauce should be thickened a bit.
PEEL the red onion and slice into chunks, not too big because the duck won't take that long on the barbecue.
Use a sharp knife to cut the duck breast into bite-size pieces and season them with pepper and salt. All you have to do now is get everything on the skewer. If you use an orange wedge next to a piece of duck, the duck will be very juicy!
DRIZZLE the kebabs with a bit of olive oil and grill them on the barbecue for about 3 minutes on each side, depending on how you like your duck the best.
We like our meat the best when it's medium-rare. Serve with the orange butter sauce and enjoy!