Grilled Duck Skewers with Spiced Butter Glaze
- ¼ cup melted butter
- 1 tablespoon honey
- 1 tablespoon tamari
- ¼ teaspoon Chinese five spice powder
- 4 boneless duck breasts with skin on
- sesame seeds for garnish
Instructions:
Duck really isn't any more complicated to cook than other types of meat, especially if you throw it on the grill.
- Heat grill to high.
- In a bowl whisk together butter, honey, tamari and Chinese five spice powder. Separate the glaze into two bowls: one for brushing the raw duck and one for dipping after the duck is cooked.
- Cut the duck breasts in half lengthwise then into 4 pieces. Put on skewers, brush with half of sauce and grill. The heat should be high enough to brown and crisp the duck skin, but you may have to move the skewers around to avoid flare-ups. The cooking time will vary depending on how hot your grill is, but will likely take around 12 minutes.
- Take the duck off the grill and drizzle with the reserved butter glaze or serve the glaze on the side. Sprinkle with sesame seeds.