- 1 large duck breast, at room temperature
- 4 oranges
- 1 red onion (2 pictured, but decided afterwards that’s a little too much)
- 100 gram butter
- 4 tablespoons sugar
- pepper and salt to taste
Kitchen equipment needed
- meat tongs
- cutting board & chef’s knife
- 8 wooden skewers
- small saucepan
- small bowl
Preparation — 10 minutes
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.
Grilling the duck kebabs with orange butter sauce — 10 minutes
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 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!