Duck and bacon kebabs
- Preparation : 15 minutes
- Cooking : 3 minutes
- Portions : 4
- 500 g duck tenderloins
- 85 g bacon
- 24 small skewers
Smoky BBQ Sauce
- 180 ml (¾ cup) ketchup
- 60 ml (¼ cup) unsweetened applesauce
- 60 ml (¼ cup) maple syrup
- 30 ml (1 Tbsp.) rehydrated garlic
- 1 ml (¼ tsp) Méchant Mix brand Peau-rouge spice mix
- 1 ml (¼ tsp) ground pepper
Prepare the smoky BBQ sauce by mixing all the ingredients in a microwave-safe container. Heat on high for 2 minutes.
Remove the nerve from the duck breast filets. Lay a slice of duck filet on top of a piece of bacon, and thread onto a skewer.
Brush the kebabs with sauce and marinade, filet side down, for 1 to 12 hours.
Place the duck kebabs on the barbecue and grill for 1.5 minutes on each side.*
Keep the lid partly closed while cooking.
*Duck breast fillets are best served pink.
The kebabs may also be cooked in a non-stick frying pan or on a raclette.
Serve as an appetizer or main dish.