Duck or goose breast, boned and cut into bite-size pieces
Bacon or sausage
Mushrooms
Pineapple chunks
Salt
Lemon pepper
Place a piece of duck or goose on a skewer, then a piece of bacon or sausage, followed by a mushroom and a pineapple chunk. Repeat. Lightly season with salt and lemon pepper. Lay kabob over briquette bucket or grill, turning frequently, for about 15 minutes. Do not overcook. Meat should be light and pink.
We make these right in the duck blind since we need briquettes for heat anyway. A skillet will fit on top of a 5-gallon bucket.
John Johnston
Moose Lake, Washington
From—Completing the Hunt: Cooking Game with NAHC Members