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Duck and bacon kebabs

  • Preparation : 15 minutes
  • Cooking : 3 minutes
  • Portions : 4
Brochettes duo de canard fumé


  • 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


  1. Prepare the smoky BBQ sauce by mixing all the ingredients in a microwave-safe container. Heat on high for 2 minutes.

  2. 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.

  3. Brush the kebabs with sauce and marinade, filet side down, for 1 to 12 hours.

  4. Place the duck kebabs on the barbecue and grill for 1.5 minutes on each side.*

  5. 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.

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