Duck Breast Skewers with Sesame Marinade

Duck Breast Skewers with Sesame Marinade

These duck skewers make for a deliciously easy appetizer or side dish. Duck meat has a much richer taste compared to other poultry. More similar to red meat, it’s very tender and moist. Removing the skin from the meat before you cook it will also help prevent the duck from getting too crispy.

Sarah Glover pouring marinade on top of duck skewers while cooking over an open fire

The marinade, which has both honey and ginger, is the perfect sweet and tangy contrast to the duck’s richness. And toasting the sesame seeds really makes a difference, so don’t forget that step! Try to marinate the meat for as long as you can to maximize the flavor (I recommend at least one hour).

Your duck meat pieces should only be an inch or two long, and about ⅓ inch thick, so they won’t take up much space on the skewer and should cook fairly quickly. If possible, try using nearby sticks or thin branches instead of store-bought skewers—it helps enhance your “wild” cooking.

Sarah Glover and a group of friends sitting around a picnic table eating duck skewers

Duck Breast Skewers with Sesame Marinade

Duck Breast Skewers with Sesame Marinade

Yield: 4

Duck Breast Skewers

  • 14 oz duck breast, skin removed and sliced into 1 cm (1/3 in) thick strips
  • 2 tablespoons rice wine vinegar
  • 1/2 cup olive oil

Seseme Marinade

  • 3/4 oz sesame seeds
  • 2 teaspoons finely grated ginger
  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • sea salt and freshly ground black pepper

Cooking Tools

  • Fire pit
  • Grill grate
  • 4 long sticks


  1. Light your fire and let it burn down for about an hour until you obtain a medium heat.
  2. To make the Asian marinade, toast the sesame seeds in a cast-iron frying pan over the fire until golden brown. Transfer to a bowl and add half the grated ginger and honey, along with all of the soy sauce, then season with salt and pepper. Add the sliced duck and set aside to marinate for 1 hour.
  3. Combine the rice wine vinegar, olive oil, remaining ginger and honey in a bowl and season with salt and pepper. Set aside.
  4. Arrange the marinated duck breast slices onto skewers. Place a grill grate 15 cm (6 in) above the coals and add the skewers. Sear the duck for 2 minutes each side until just cooked through. Transfer to a plate, drizzle over the vinaigrette and serve.

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