I found 2 duck breasts in the freezer, no telling how many are lurking in there, but these were in the front. Brochettes or meat kebabs are the perfect summertime meal, especially when paired with the fruits of the season.
These tiny, pretty apricots have been giving me the eye for the past week.
So I brought some home today, put them in my totally, fabulous bowl that Jade found for me at the consignment store in Honesdale, P.A. and introduced them to the duck breasts. It was love at first sight, bite, whatever.
Duck Breast Kebabs with Apricots
2 duck breasts
Salt and pepper
2 ounces olive oil
2 tbsp balsamic vinegar
10-12 apricots, cut in half and seeded
Trim about half of the fat from the duck breasts, cut in half vertically, cut into chunks and season with salt and pepper. Mix the olive oil and vinegar together, then pour over the duck. Refrigerate for 2-4 hours.
Alternate duck pieces and apricot on bamboo skewers and grill, brushing with leftover marinade.