Duck and Sausage Spears
Serves 12 – 18
Recipe from Split Reed chef: Victoria Mullaney
Always a crowd-pleaser, these kabobs can be made in advance and refrigerated until your guests arrive. Be sure not to overcook them! I marinate the vegetables in dressing because it softens them up, allowing them to be ready when the duck is medium-rare.
Ingredients:
2 teaspoons dried rosemary
2 cloves minced garlic
1 teaspoon dried oregano
1⁄2 teaspoon salt1⁄2 teaspoon pepper
3 duck breasts (6 halves-boned and skinned)
3⁄4 cup red wine
1⁄4 cup canola oil
1 yellow onion
1 red pepper
1 yellow pepper
1 orange pepper
Bottled Italian salad dressing
1 package fully cooked smoked sausages
30 wooden skewers (41⁄2 inches long), soaked in water for 30 minutes prior to assembly
Preparation:
Mix the first 5 ingredients together in a quart-sized Ziploc freezer bag. Cut the duck breasts into 1-inch chunks, removing any sinew or silver skin. Add to bag; remove air and massage to spread spices throughout. Add the wine and oil and massage again to distribute marinade. Return bag to the refrigerator and marinate overnight or up to 2 days.
Cut the onion and peppers into 1-inch cubes. Place in a quart-sized Ziploc bag. Add enough salad dressing to cover and marinate for several hours in the refrigerator.
Directions:
Remove the duck from the marinade and discard the marinade. Thread the skewers with duck, peppers, onion, and sausage. Try to alternate meat and colorful vegetables. Grill over medium-high heat/coals for 3 minutes on the first side. Turn and grill another 2 to 3 minutes until vegetables are soft, but the duck is still medium-rare.
