Add soy sauce, honey and sesame oil to a bowl. Heat gently to make the liquid thinner. Add the pinch of sugar, a small amount of salt and generous amount of pepper. Mix well.
Add the cubed duck breast, pre-cut to the size of a grape, with the skin removed. Mix well. Let it sit at room temperature for 30 minutes, stirring from time to time.
Preheat oven to 180° C (350° F) or to low on the Broil setting.
After the marinating time, remove duck cubes from the bowl and broil for 3-4 minutes on a baking sheet covered with parchment paper, making sure to turn regularly during cooking.
At the same time, pour the marinade into a skillet. Add the orange juice and bring to a boil. Cook over low heat for 5 minutes, stirring constantly. Set aside and keep warm.
Once broiled, place the cubed duck breast in a preheated soup plate. Coat the duck cubes in the orange sauce and mix well.
Let cool, then thread onto skewers, alternating the duck and grapes. Sprinkle with sesame seeds. Set aside.
This dish can be served hot or cold.
Recipe from David Vinas, professional chef
