Martini Mallards

Duck skewers doused in a lime gin marinade and grilled hot on the barbeque are the hunter’s take on a martini. Cheers to easy, simple and delicious!


  • 6-12 wooden or reusable metal skewers
  • 8 boneless, skinless duck breasts
  • ¼ cup fresh lime juice
  • ¼ cup gin
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 2 tsp ground cumin
  • ½ cup olive oil
  • ½ tsp sesame oil
  • zest of one lime
  • salt and pepper to taste


  1. Cut duck breasts into strips the length of your thumb, and thread the cubes of meat onto your skewers. Lay prepared skewers in a single layer in a shallow dish or baking pan.
  2. To make the marinade, whisk together the lime juice, lime zest, gin, shallots, garlic, and cumin. Add salt and pepper to taste. Slowly add both oils, whisking rapidly until completely blended.
  3. Pour the marinade over the duck skewers and refrigerate for 4 hours.
  4. Preheat barbeque to medium heat. Once it’s hot, grill the duck skewers 2 to 3 minutes on each side. Serve hot and enjoy!

Tip: If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before threading your duck meat. This prevents the skewers from burning during cooking.