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    Wild Game Recipes


    Bayou Meto Duck Kabobs

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    Ingredients:
    • 4 – Duck Breasts
    • 1 – Yellow Bell Pepper
    • 1 – Red Bell Pepper
    • 1 – Large Vidalia Onion
    • 8 – Slices of Bacon
    • 1 – Pineapple (cored)
    • 1 – Bag of EZ Marinader Teriyaki
    • 8 – Cherry Tomatoes
    • 8 – Medium Bamboo Kabob Sticks
    Directions:
    PRE-PREP
    • Cut each Duck Breast into four slices.
    • Place the sixteen slices of Duck Breast into the Mr. Yoshido’s
      Teriyaki EZ Marinader and let marinade sit refrigerated for at
      least eight hours.

    PREP
    • Soak Bamboo Kabob sticks in water.
    • Slice bacon in half making sixteen slices
    • Slice Red and Yellow Bell Peppers into eight sections each for
      a total of sixteen slices.
    • Slice Vidalia Onion into slices that match the peppers for a
      total of Sixteen pieces.
    • Slice pineapple as shown. Sixteen pieces will be needed.
    • You will need sixteen Cherry Tomatoes and Eight Kabob
      skewers.
    • With all the ingredients laid out it is now time to put the Kabobs
      together.
    • Wrap a duck slice around a piece of pineapple slice.
    • Take a slice of bacon and wrap around the duck and
      pineapple.
    • Put a slice of Onion on kabob and skewer the bacon wrapped
      duck in a way that the skewer will go through both sides of the
      duck.
    • Next put on a yellow bell pepper slice so as to cup the duck
      between the onion and bell pepper slice.
    • Put on a cherry tomatoe and repeat the process but use a
      piece of red bell pepper on this one.


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