I used to be scared to cook duck — it felt like something only chefs knew how to handle. But when I finally tried making these kebabs with marinated duck breast and grilled veggies? Total confidence boost. The duck comes out juicy and flavorful, and the vegetables get just the right amount of char. It’s colorful, satisfying, and honestly kind of a showstopper. Perfect for a summer dinner on the patio with a chilled glass of white wine.

Ingredients:

For the Marinade:

• 3 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tbsp low-sodium soy sauce

• 1 tbsp honey or maple syrup

• 1 clove garlic, minced

• 1 tsp fresh rosemary or thyme, chopped

• Salt & pepper to taste

For the Kebabs:

• 1½ lbs duck breast, cut into 1.5-inch cubes

• 1 red bell pepper, cut into chunks

• 1 yellow bell pepper, cut into chunks

• 1 small red onion, quartered

• 1 zucchini, thickly sliced

• Metal or soaked wooden skewers

• Optional: fresh parsley or mint for garnish

Instructions:

1. Make the marinade: In a medium bowl, whisk together olive oil, balsamic vinegar, soy sauce, honey, garlic, herbs, salt, and pepper.

2. Marinate the duck: Add the duck cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

3. Assemble the kebabs: Thread marinated duck pieces onto skewers, alternating with chunks of vegetables.

4. Grill: Preheat grill to medium-high heat. Grill kebabs for about 10–12 minutes, turning every few minutes, until the duck is cooked through and slightly charred on the edges.

5. Serve: Rest kebabs for a few minutes before serving. Garnish with fresh herbs and an extra drizzle of balsamic if you like.

Tips & Swaps:

• No grill? Use a grill pan or broil in the oven for a similar result.

• Add variety: Try mushrooms, cherry tomatoes, or eggplant chunks.

• Meal idea: Serve over couscous, rice, or a leafy green salad for a complete meal.

Nutrition (Per Serving):

• Calories: 410

• Protein: 30g

• Carbs: 11g

• Fat: 26g

• Fiber: 2g

• Sugar: 7g