Duck Kofta Kabobs
by Ian Burrow
Think of kofta as a Middle Eastern meat loaf (but a bit more exotic). Kofta typically consists of two or more meats, a plethora of spices, and can be served as meat balls or, in this case, on skewers. This is a quick meal but the only hangup is that you really need a food processor to make things go smoothly. The meat and spices are tossed into the food processor until they achieve a paste-like consistency. I encourage you to toss in a few slices of pita bread along the way. This will help the meat and spices bind together on the skewer. I’m a big fan of spicy foods so feel free to omit the cayenne and paprika if that isn’t up your alley.
Ingredients
Note: If you’re working with larger ducks like mallards, anticipate using the breasts from one bird per person. If you’re freezer has smaller birds, like the blue wing teal in these photos, I would recommend two to three ducks per person eating. This recipe is written for two people.
2 x mallard ducks
pita bread for 3
kabob skewers
1 x tspn nutmeg
1 x tspn fennel
1 x tspn fenugreek
1 x tspn cayenne
1 x tspn paprika
1 x tspn cumin
1 x tspn coriander
1 x tspn turmeric
salt to taste
By the Numbers
Breast out your ducks (retaining the skin) and brine for 1-2 hours.
Using a food processor, combine the meat with the spices. Add a piece or two of pita bread mid process. Continue combining everything until you have a paste-like substance.
Grab hand fulls of the processed meat and squeeze them around your skewers. Gently oil, and oil the grill grate, and then place on the grill.
Rotate your skewers every few minutes. I recommend leaving the grill lid open to prevent the meat from drying out. Grill to desired doneness but this should less than 10 minutes on the grill.
I like serving this with a spicy hummus and a cool/sweet yogurt sauce. With all the spices involved, I’d pair with a farmhouse ale or a pinot noir.
