Cooking time 5 to 20 min 20 to 30 min 30 min and more

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Duck and bacon kebabs

Preparation : 15 minutes
Cooking : 3 minutes
Portions : 4

Brochettes duo de canard fumé

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Ingredients

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

Preparation

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.

5 to 20 min 20 to 30 min 30 min and more

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