Polynesian Duck Kabobs

Polynesian Duck Kabobs

Ingredients:                                8 Servings

6 each (7.5 oz) Maple Leaf 
 Farms Boneless Duck  
 Breast Filets, thawed if  
 frozen
Salt and Fresh Ground  
 Black Pepper to taste
1 Ripe Fresh Pineapple,  
 peeled, cored
2 Large Red or Yellow Bell  
 Peppers, or one of each
2 Large Green Bell Peppers
2 Small Red Onions
⅔ cup Pineapple Preserves
3 Tbsp Dijon Mustard

Directions:

1. Prepare charcoal or gas grill. Remove skin from duck
breasts. Cut duck breast into 2 inch chunks; season with
salt and pepper to taste. Cut pineapple into 1½ inch
chunks. Cut bell peppers into 1½ inch chunks, discarding
stems and seeds. Cut onions through the core into ½ inch
thick wedges. Alternately thread duck, pineapple, bell 
peppers and onions onto large metal skewers. 
2. Combine preserves and mustard; mix well. Arrange
duck kabobs on grill over medium coals. Brush half of
preserve mixture over kabobs. Grill, covered, 5 minutes.
Turn; brush remaining half of preserve mixture over
kabobs. Continue grilling, covered, 5–6 minutes or until
duck is barely pink in center and peppers are crisp-tender.

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