Colourful duck skewers

• Préparation : 20 minutes
• Cuisson : 10 minutes
• Portions : 4

Ingrédients

• 2 packages (300g each) Brome Lake duck breast cubes or 3-4 skinless duck breasts cut into cubes
• 85g bacon or prosciutto
• 8 snow peas cut in two
• 1 red pepper cut in bite size
• 1 zucchini, washed and cut in ½ inches slices
• 1 large white onion, cut in quarters
• 8-12 pitless dried dates cut in halves
• Aromatic olive oil (sundried tomatoes, basilic,…)
• Fleur de sel and black pepper
• Sweet Chili sauce thaï style

Préparation

1. Wrap a half slice of bacon/prosciutto around 2 duck cubes. Make the skewer by alternating a piece of vegetable, with half date and the duck cubes. Coat the skewers with the aromatic olive oil, place in a sealed container and set a side in the refrigerator until cooking.

2. Remove from the refrigerator 30 minutes before cooking and salt and pepper to taste. Preheat BBQ at medium heat. When the grill is hot, scrub it with a BBQ brush.

3. For medium rare, cook the brochette on the grill for 8-10 minutes. Partially cover it and turn it couple of time during cooking.

4. Remove the skewers from the grill and serve on a bed of rice with chili sauce.

Suggestion de vin

Corbières – rouge

Serve a Corbières to add a South-of-France accent to these brochettes, which blend smoky aromas and Thai spices. This red crafted from an assemblage of varietals and dominated by the Carignan grape will go well with this combination of aromas and flavors.

Choose a vintage that is at least three years old to fully enjoy the aromas of spices, garrigue, black licorice, dried plums, and leather that can emanate from the wine.

Hélène Dion Sommelier and Wine Columnist

Serve your wine at 15°C