June 30, 2018

Grilled Teriyaki Duck Kabobs #CookoutWeek

Today is the last day of CookoutWeek and we went all out with a delicious grilled meal last night!
On the menu: Grilled Teriyaki Duck Kabobs with brown rice, steamed broccoli, and leftover Peach Cobbler for dessert!
These flavorful duck kabobs are made with tender Maple Leaf Farms duck breasts, fresh pineapple, sweet onion, and crunchy peppers and glazed with a sweet teriyaki sauce. Check out the recipe below!
Maple Leaf Farms is a fourth generation family-owned poultry company. This year they are celebrating their 60th anniversary. I have cooked their duck products for years, my favorite being their roasted half duck and duck bacon! Today I have teamed up with them for CookoutWeek to make my family's favorite, Grilled Teriyaki Duck Kabobs .

Connect with Maple Leaf Farms


Ingredients: 

Makes 5-6 kabobs
  • 2 7.5 oz. Maple Leaf Farms All Natural Boneless Duck Breast
  • 1/2 Ripe Fresh Pineapple, peeled, cored, and cubed
  • 1 red bell pepper, cored, seeded, and cut into large chunks
  • 1 orange bell pepper, cored, seeded, and cut into large chunks
  • 1 small sweet yellow onion, cut into large chunks
  • 1 cup teriyaki sauce

Directions:

  1. Remove skin from duck breasts and discard {or go ahead and grill it too seperately}. 
  2. Cut duck breast into 2-inch chunks.
  3. Using metal or wooden large skewers {soak wood for 30 minutes before grilling}thread duck, pineapple, bell peppers and onions.
  4. Baste with teriyaki sauce all over.
  5. Place on a preheated grill for 10 minutes, covered. Flip once, adding more sauce if needed.
  6. Serve warm with rice and additional teriyaki sauce.
For this recipe I used two large Maple Leaf Farms duck breasts. 
They are individually packaged which I love!
Make sure they are thawed and remove the skin. 
Cut it into large 2 inch cubes.
Fresh pineapple is one of my favorite summer fruits.
 I use large chunks for this recipe. 
Cube peppers and sweet onion too. 
You could also add mushrooms or broccoli. 
Using metal or wooden large skewers for the kabobs.
 If using wood soak for 30 minutes before grilling.
Thread duck, pineapple, bell peppers and onions on skewers.
I used about 3 cubes of duck on each
Baste with teriyaki sauce all over.
The king of the grill loves cooking outside all summer long!
Time to get our grill on!
Place on a preheated grill for 10 minutes, covered. 
Flip once, adding more sauce if needed.
How amazing do these look?!
Serve warm with rice and additional teriyaki sauce.
 
 An InLinkz Link-up

  This review was made possible by the PinterTest Kitchen and Maple Leaf Farms.  I was provided product to facilitate this post, but all opinions stated are 100% mine.




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