Waterfowl Kabobs


This is a favorite among many. If you do not want to make kabobs, the marinade is fantastic for other ways to cook waterfowl. If you want to make kabobs, we prefer duck breast, or goose sliced thinly against the grain. This recipe comes from Ducks Unlimited, feel free to modify as you like.


  • 1/2 cup soy sauce
  • 1/2 cup vegetable oil
  • 1 teaspoon ground ginger
  • 2 T lemon juice or half a lemon
  • 1 tablespoon honey
  • 3 jalapeños chopped (fresh are best)
  • Bacon
  • 8 duck breast or comparable goose
  • Onions/peppers/tomatoes/jalapeños

Trim and chunk breast to fit on kabob skewers. If breast are thick, slice in half to ensure cooked through. Place in bowl overnight with ingredients 24 hours. Soak skewers for 30 minutes pre cooking. Cut bacon to 1″ chunks. Align meat/onions/peppers/tomatoes/jalapeños/bacon on skewers and grill or in oven for an all inclusive meal. Do not overcook, a good rule of thumb is when the bacon is cooked, the duck is cooked medium.

Marinade also works great for stir-fry or just straight on grill.