For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.
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.
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.
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