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These are instructions for cooking and preparing Garlic Duck Skewers. This recipe is great for those who enjoy the taste of duck, or for hunters to utilize their wild game harvests. I have used this recipe many times for my wild duck harvests, and it has turned out to be one of my favorite recipes. This recipe can be prepared as an appetizer, or a whole meal if desired. In the following steps I will describe the ingredients required, the cooking utensils and supplies needed, and finally a step by step description and illustration of how to prepare and cook your Garlic Duck Skewers. Each page will contain instructions in text, and a number of pictures. There will be one main picture on each page, and other thumbnail pictures on the bottom that can be viewed in full size once clicked on.

While you are viewing the instructions, you will notice some yellow boxes appear on the pictures. When you mouse over these yellow boxes, a text box will appear with additional or supplemental information.

- Preparation time: Approximately 15 minutes
- Marinade time: 2-4 hours
- Cooking time: Approximately 10-12 minutes on propane grill. If using charcoal grill for smoky flavor, cook for approximately 20-24 minutes.

As an appetizer, this recipes serves 4-6 people. You can double the ingredients and prepare as a full meal.

Step 1: Ingredients, Utensils, Supplies

In order to prepare and cook the Garlic Duck Skewers properly, you will need the following ingredients, utensils, and supplies.

Ingredients:
- 6-8 skinless duck breasts*
- 1/4 cup extra virgin olive oil
- 10-12 cloves fresh garlic
- 3 tablespoons worcestershire sauce
- 3 tablespoons soy sauce
- 1 tablespoon lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon ground black pepper
- 1/2 tablespoon kosher salt

Utensils and supplies:
- Cutting board
- Filet knife
- Mixing bowl
- Wire whisk
- Spoon
- Tablespoon measuring spoons
- Plastic wrap or tin foil
- Wooden skewers
- Gas grill or charcoal grill (these illustrations depict a gas grill)
- Plate
- Refrigerator

*If you are you are using large ducks like mallard, domestic mallard, or domestic muscovy, 6-8 skinless breasts are recommended. If you are are using smaller ducks like teal, woodduck, widgeon, or similar sized ducks, it is recommended to use 12-14 skinless breasts. In these illustrations teal breasts are used.

Step 2: Preparing the Marinade

Add the following ingredients into a mixing bowl to prepare the marinade:

- 1/4 cup extra virgin olive oil
- 3 tablespoons worcestershire sauce
- 3 tablespoons soy sauce
- 1 tablespoon lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon ground black pepper
- 1/2 tablespoon kosher salt
- 10-12 cloves fresh garlic; before adding, finely mince garlic

Once you have added the ingredients to the mixing bowl, thoroughly mix the contents using a wire whisk. Next we will prepare the meat for marinating.

Step 3: Preparing the Meat

Make sure the meat is thoroughly thawed before cutting. Using a filet knife, cut the breasts into strips that are roughly 3/4" thick. See picture below for an illustration of the meat after it is cut.

Step 4: Adding Meat to Marinade

- Once the meat has been cut, add the meat to the marinade in the mixing bowl.

- Toss contents of mixing bowl to completely coat the meat with marinade.

- Cover the mixing bowl with either plastic wrap or aluminum foil. Place the covered mixing bowl and its contents in the refrigerator and let stand for 2-4 hours. It may be a good idea to toss and recoat the meat after 1-2 hours to make sure all of the meat gets marinated evenly.

Step 5: Skewering

- Remove meat from marinade and drain, but do not pat dry.

- Soak wooden skewers in water for around 10 minutes. This is done to prevent the skewers from burning or charring while cooking on the grill, and is very important to do.

- Place meat on skewers, leaving enough room on the ends for handling. When putting meat on skewers, it is important to get the proper spacing between the pieces of meat. If the pieces are too close together, they will compress. This will cause problems cooking, since you wont have enough surface area contact between the meat and grill to cook thoroughly. Also, pieces that are spaced too far apart could cause the skewers to burn or char while grilling. See pictures and pop ups below for an illustration of this.

Step 6: Cooking

Preheat grill and cooking surface to medium-hot temperature (350-400 degrees F). Place skewers and meat on a clean well oiled grill. Cook meat to desired doneness, making sure to rotate meat and skewers to cook evenly. 

If using gas grill use the following cooking times:
- Medium cooking time is approximately 7-9 minutes.
- Well done cooking time is approximately 10-12 minutes.

If using a charcoal grill to slow cook for added flavor use the following cooking times:
- Medium cooking time is approximately 14-18 minutes.
- Well done cooking time is approximately 20-24 minutes.

See pictures below for illustrations of the grilling process.

Step 7: Finished Garlic Duck Kabobs

Remove skewers and meat from grill after cooked to desired doneness. Before eating, check to see that the meat has been cooked thoroughly (see picture below). Enjoy the finished Garlic Duck Kabobs alone, or with your favorite barbecue sauce.
The sauce is a good recipe... Have to wait to try it with duck. (also nice Hy-Vee products! I work at their corporate office, thanks for the support! Haha!)<br />
&nbsp;looks tasty!

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