Nebraskaland Magazine
Ingredients: Skinless, boneless duck or goose, bacon, bell peppers, onions, and tomatoes. You know, kabob stuff.
Marinate: 1 can beer (the cheap stuff is fine), ½ cup soy sauce, 1 teaspoon ginger
Directions: Cut duck or goose breasts and thighs into 1-inch cubes and marinate in the refrigerator overnight. Drain meat, wrap in bacon and thread onto bamboo or metal skewers with cubed vegetables between each chunk. Grill until medium or medium-rare (don’t overcook), turning often and dousing fire started by bacon grease as necessary. Alternatively, skip the marinate and sprinkle kabobs with seasoned salt before cooking.
