Serves 8


  • 1/2 cup soy sauce
  • 1/2 cup vegetable oil
  • 1/4 cup sugar
  • 1 teaspoon ginger
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 2 garlic cloves, chopped
  • 4 green onions, chopped
  • 3 jalapeño chiles, chopped (optional)
  • 8 boneless skinless duck breasts, cut into 1-inch cubes


  1. Mix the soy sauce, oil, sugar, ginger, lemon juice, honey, garlic, green onions and jalapeño chiles in a bowl.
  2. Add the duck and stir to coat.
  3. Marinate in the refrigerator for 24 hours or longer.
  4. Drain and discard the marinade.
  5. Soak bamboo skewers in water for 20 minutes; drain.
  6. Thread the duck cubes onto skewers, leaving a small gap between each cube.
  7. Grill over medium heat to medium-rare doneness.

Note: A charcoal grill is recommended since the oil in the marinade may cause problems with a gas grill.