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Duck on the Grill - Teal Kabobs Recipe

For waterfowl hunters, some have already the opportunity to bring home ducks. States like Nebraska, Illinois, and Mississippi have early teal seasons. These hunters are hopefully a step ahead in re-stocking the freezer from last year. Others will have to wait till regular season opens. Regardless of when you can hunt, a recipe will be needed for teal that is brought home.

Teal kabobs are easy, quick and tasty! It’s the perfect meal to share with friends. Keep in mind, this recipe can be used for any type of waterfowl - teal just happens to be my favorite!

What you will need:

* 6 teal (12 breasts in total)

* bacon (estimated 6 strips)

* 2 green peppers

* 1 can of pineapple rings

* 1/2 onion

* kabob skewers

* salt

* pepper

* garlic powder

Preheat the grill to around 400 degrees.

Cut green peppers, onion, and pineapple into estimated 1-inch pieces

Cut each breast in half (bigger birds cut into thirds)

Cut bacon strips into quarters

Alternate ingredients (teal, bacon, green peppers, pineapple, and onion) onto the kabob skewers. Bacon does not need to wrap around the teal, but I recommend it! If you have extra ingredients, you can grill them separately or save in the fridge for later.

Once all the kabobs are made, shake salt, pepper and garlic powder on the entire kabob. Then place them on the grill. Cook until internal temperature is around 140 degrees - for medium doneness in teal (it ends up being 15-20 minutes for me). The outsides should have a slight char.

MOST IMPORTANTLY, let the kabobs rest for 5-10 minutes so the juice within the teal won’t seep out. Then eat and enjoy!

*Pro Tip: If using wood skewers, soak in water for 30 minutes prior to grilling. This prevents the skewers from burning during cooking.

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