- 6 oz Duck breast boneless skinless
- 8 oz Krakus Ham
- 1 small Red Bell Pepper
- 1 small Yellow Bell Pepper
- 1/4 pound medium-sized Cremini Mushrooms
- 1 large Zucchini
- 1 medium large Red Onion /ul>
Cut the vegetables, ham and duckling into ¾ inch square pieces, keeping them separate. Bring a small pot of water to a boil lightly salted.
One at a time starting with the mushrooms, simmer in the water the vegetables for about one minute. Cool on a pan in refrigerator spread out for fastest cooling. Dropping them in ice water is faster but dilutes their flavor. Long enough to soften but not completely cook each vegetable. You will need a strainer that fits in to pot to fish tem out. Do the Duck for about 2 minutes and last. The ham need not be simmered at all. Doing this makes it easier to skewer the veggies, and makes them less likely to singe on your grill.
While they cool make sure there is no excess water pooling in the pan. You want them "dry" when putting together your skewers. Alternate the ham, duck and veggies to your liking on the skewers. The size of the skewers and your appetite will determine how many you make. When done, place them in a pan that they will fit in laying down.
Brush the skewers lightly with an exotic oil like Walnut, Almond, Grapeseed, Pumpkin, or Avocado. Lightly sprinkle them with Marjoram, Granulated Onion, Sea Salt and White Pepper. Citrus oils like lemon or lime can be blended into the main oil you have chosen for an even richer flavor. If you do not have a citrus oil use a crystalized version from True Lemon sprinkled on the skewers like a seasoning. Make sure excess oil has dripped off of skewers before placing them on the grill. This will avoid flare-ups and burning issues. Slow grill them to avoid burned ends and black markings. Black is bitter and over powers the other flavors of the skewer.
