BBQ Duck & Apricot Kebabs


2 Duck breasts
24 B & R Farms Dried Apricots, soaked in water for 1 hour
Cointreau or Grand Marnier
4-6 wooden skewers, soaked in water 30 minutes.


Remove the skin and fat from the duck breasts and diced the meat up into 1.5-2” cubes. Thread one cube of duck alternately with an apricot.

Over medium heat, grill the kebabs for 15 minutes, turning often. In the final few minutes, brush with the Cointreau or Grand Marnier. Serve with hearty brown rice and a crisp green salad for a complete meal.