Skewers of duck

Ingredients for making duck skewers

  1. Duck (breast) 8 pieces
  2. Olive oil 60-70 milliliters
  3. Garlic 8-10 prongs
  4. Worcestershire sauce 3 tablespoons
  5. Soy sauce 3 tablespoons
  6. Concentrated lemon juice 1 tablespoon
  7. Mustard "Dijon" 2 tablespoons
  8. Ground black pepper 1 teaspoon
  9. Kosher salt (large) 1/2 tablespoon
  • Main ingredients: Garlic, Duck
  • Serving 8 servings
  • World Cuisine


Kitchen paper towels, Cutting board - 2 pieces, Knife - 2 pieces, Deep bowl, Tablespoon, Teaspoon, Whisk, Plastic wrap, Refrigerator, BBQ with grill, Dry newspaper or cardboard - 3 - 4 sheets, Matches or lighter, Sink, Bamboo skewer - 7 - 8 pieces, Plastic bottle (for water), Large flat plate

Cooking skewers of duck:

Step 1: Prepare Duck Breasts.

We take duck breasts, remove the skin, wash the meat under cold running water and dry with paper kitchen towels in order to get rid of excess fluid.

After we put the meat on a cutting board, cut into portioned pieces with a diameter up to 2 - 2.5 centimeters and shift into a large flat plate.

Step 2: prepare the garlic.

Now we take the cloves of garlic, peel them from the husks and rinse under running water. Using a knife, cut them into small pieces of arbitrary shape with a diameter of up to 4 to 5 millimeters and shift the slices into a deep bowl.

Step 3: prepare the marinade.

In a bowl with chopped garlic, add 60 - 70 milliliters of olive oil, 3 tablespoons of Worcestershire sauce, 3 tablespoons of soy sauce, 1 tablespoon of concentrated lemon juice, 2 tablespoons of Dijon mustard, 1 teaspoon of black pepper and 1 / 2 tablespoons of kosher, coarse salt. We arm ourselves with a whisk and beat everything until smooth for 30 to 40 seconds.

Step 4: pickle duck meat.

Then we put pieces of duck meat in a bowl with the prepared marinade and carefully mix it with the aromatic mass with clean hands.

After we tighten the bowl with plastic wrap and put in the refrigerator. We marinate the meat ingredient from 2 to 4 hours, although the longer, the better. In any case, during this time the meat will be saturated with salt, spices, it will become softer and will be fried in a beam.

Step 5: prepare the brazier.

Per 1 hour before the barbecue is grilled, we begin to prepare the barbecue. We put in it a layer of dry newspapers or cardboard and pour on them 2.5 kilograms of charcoal. From above we fill them with dry brushwood, branches, leaves or vines. Using matches or a lighter, make a fire. After 30 - 35 minutes, the fire will begin to die out, and the coals will smolder. But we need the brazier to warm up to at least 280 degrees to a maximum of 320 degrees, so we throw a couple more armfuls of dry branches or vines into it and let it flare up again. We repeat this process several times, again and again making a fire. After about 1 hour, when the coals begin to smolder again, we install a grill on the barbecue and proceed to the preparation of wooden skewers.

Step 6: prepare the skewer.

We close the neck of a clean sink, fill it with ordinary cold running water and put 7-8 bamboo skewers into the liquid. Soak wooden sticks 10 - 15 minutes. During this time, the tree is saturated with water, and will not burn on the hot barbecue.

Step 7: prepare the meat for frying.

The brazier is burning, the meat has been marinated, it's time to start frying kebabs. We take out a bowl of meat ingredient from the refrigerator, remove the plastic wrap and put it on the kitchen table. We put wet bamboo skewers on a cutting board.

Then, in turn, dress them with pieces of pickled meat, 8 to 10 servings for each. We try to make this so that the pieces of meat fit tightly against each other, and there is no chopped garlic on them.

Step 8: fry the skewers of duck.

On the grill of the hot barbecue we lay out still raw duck kebabs and begin to fry. Along with frying, we fill a 1.5 liter plastic bottle with ordinary running water and periodically pour flammable coals with this liquid. It’s better not to pour water on meat; otherwise, you’ll get not fried, but steamed kebabs.

During frying, turn the barbecue no more 3-4 times, so that the meat does not dry out. After pickling, the meat of this bird will be fried quite quickly on average through 22 - 24 minutes it will be ready, that is, on each side it will take about 5 - 6 minutes intense frying.

When the kebab is covered with a golden almost brown blush, we check the readiness of the meat with a knife, make a small incision on one of the pieces of duck, transparent juice should flow from it, and the meat tissue in the section should be light pink or gray. If the kebab is not ready, bring it to full readiness. Well, if the meat is fried, remove the skewers from the grill, put them on a large flat plate and serve aromatic dishes to the table.

Step 9: serve the kebabs from the duck.

Skewers of duck served hot as the main course. It can be supplemented with any sauces based on tomatoes, sour cream or mayonnaise. Also, such a barbecue can be served with fresh vegetables or herbs. It is preferable to savor this dish under a glass of semi-sweet red wine; pomegranate or grape juice can be offered to non-alcoholic drink supporters. Enjoy it!
Enjoy your meal!

Recipe Tips:

- In addition to all the indicated spices and ingredients, you can add spices such as sumac, dried parsley, paprika and coriander to the marinade.

- If the coals in the brazier are very and often ignited, you can sprinkle them with 2 - 3 generous handfuls of rock salt, it will give an even heat.

- Do not forget that for cutting meat ingredients and raw vegetables, there should always be separate cutting boards and kitchen knives!

- Instead of cardboard or newspaper, you can use liquid fuel of any brand.