Duck On Skewers

4 duck breasts, boned and skinned
Marinade:
2 tablespoons brown sugar
salt
4 tablespoons soy sauce
1 tablespoon sesame seed oil
I cm/1/2 inch piece fresh root ginger, peeled and
finely chopped
1 teaspoon sesame seeds

Cut the duck breasts into 32 small pieces. In a large bowl, mix together the ingredients for the marinade, then stir in the duck. Cover and leave to marinate for 3 to 4 hours in a cool place, or overnight in the refrigerator. Spoon the marinade over the cluck several times so that the pieces become evenly coated. Remove the duck with a perforated spoon and thread onto 8 bamboo skewers or 4 large metal skewers.

Place on the grid of a moderately hot barbecue and cook the small skewers for 8 to 10 minutes, the larger ones for 10 to 12 minutes. Turn the skewers several times during cooking and baste with the remaining marinade. Serve the barbecued duck hot or cold, either on or off the skewers, with brown rice and salad. Filleted duck breasts, which are available at large supermarkets, are meaty and tender, and convenient to use for kebabs and barbecues. This recipe makes either 8 small or 4 large skewers. If cooking on the larger, metal skewers, remove the pieces of duck after cooking and skewer one or two pieces on to wooden cocktail sticks to serve.

SERVES 4