Grilled Wild Duck Kabobs with Wild Rice
By Published:
- Yield: 4 Servings
Ingredients
- KABOB INGREDIENTS:
- 1/3 CUP VEGETABLE OIL
- 3 CLOVES GARLIC, FINELY MINCED
- SEA SALT
- FRESHLY GROUND PEPPER
- 2 RED PEPPERS, CUT INTO QUARTERS
- 2 GREEN PEPPERS, CUT INTO QUARTERS
- 2 RED ONIONS, CUT INTO QUARTERS
- 3 TOMATOES, CUT INTO QUARTER SECTIONS
- 4 WILD DUCK BREASTS, CUT INTO 1-INCH SLICES
- RICE INGREDIENTS:
- 1 CUP WILD RICE
- 1 QUART WATER
- 1 TEASPOON SALT
- 5 TABLESPOONS BUTTER
- 3/4 CUP FINELY CHOPPED ONIONS
- FRESHLY GROUND PEPPER
Instructions
- TO PREPARE THE WILD RICE:
PLACE THE RICE IN A FINE STRAINER AND RINSE UNDER COLD RUNNING WATER.
- BRING 1 QUART OF WATER WITH 1 TEASPOON SALT TO A BOIL. ADD THE RICE, REDUCE THE HEAT, AND SIMMER, PARTLY COVERED, UNTIL TENDER, 35 TO 40 MINUTES.
- WHILE THE RICE IS COOKING, MELT 3 TABLESPOONS OF THE BUTTER IN A HEAVY SAUCEPAN. ADD THE ONIONS AND COOK SLOWLY, STIRRING OCCASIONALLY INTIL GOLDEN BROWN, 15 TO 20 MINUTES.
- DRAIN AND SPEAD RICE ON A PLATER OR SMALL BAKING SHEET, DICE THE TWO REMAINING TABLESPOONS OF BUTTER AND GENTLY FOLD INTO THE RICE ALONG WITH THE BROWNED ONIONS USING A FORK. TASTE AND ADJUST SEASONINGS. SET ASIDE AND KEEP WARM.
- TO PREPARE THE VEGETABLES:
COMBINE MINCED GARIC AND VEGETABLE OIL. BRUSH THE PEPPERS, ONIONS AND TOMATOES WITH THE GARLIC OIL, SEASON WITH SEA SALT AND FRESHLY GROUND PEPPER.
- GRILL PEPPERS AND ONIONS UNTIL LIGHTLY CHARRED, COOKED TO AL DENTE. GRILL TOMATOES, SKIN SIDE DOWN, UNTIL LIGHTLY CHARRED. REMOVE VEGETABLES FROM GRILL AND ALLOW TO COOL.
- TO PREPARE THE DUCK SLICES:
SEASON WITH SEA SALT AND FRESHLY GROUND PEPPER, BRUSH WITH THE GARLIC OIL.
- TO ASSEMBLE AND GRILL KABOBS:
ALTERNATE THE DUCK, PEPPERS, ONIONS AND TOMATOES ON SKEWERS.
- GRILL KABOBS OVER MEDIUM - HIGH HEAT. FOR RARE TO MEDIUM RARE, GRILL FOR ONE TO TWO MINUTES, TURN SKEWERS FOR ANOTHER ONE TO TWO MINUTES UNTIL ALL SIDES ARE LIGHTLY CHARRED. NOTE: WILD GOOSE REQUIRES SLIGHTLY LONGER COOKING TIME.
- TO SERVE:
WARM SERVING PLATE IN A 200 DEGREE OVEN. SPOON WARM RICE ONTO PLATE AND TOP WITH ONE KABAOB PER PERSON.
