BBQ Duck Kebab with Orange and Asparagus

Ingredients

• 2 Duck Breasts
• 75 g Red Onion
• 1 Tsp Chinese Five Spice
• 1 Pinch Coarse Sea Salt
• 1 Orange
• 1 Baby Gem Lettuce Heart
• 1 Tbsp Honey
• 5 Asparagus Spears
• Sesame Oil

Instructions

1. You should begin by putting 6 small bamboo skewers on to soak if you are using them over metal and starting your BBQ.
2. Take your orange and as mentioned in the ingredient list, first zest, then peel the outside with a sharp knife and segment and finally juice the remaining flesh.
3. Cut the red onion into quarters and then break them down into individual leaves.
4. Score the skin of your duck breasts in a cross hatch pattern about 1cm apart and then cut into 2-3cm cubes.
5. Take the duck and thread onto the kebab sticks alternating with red onion leaves.
6. Sprinkle the sea salt, five spice and orange juice over the duck and set aside whilst we prepare the other parts of the dish.
7. Cut the lettuce and asparagus in half.
8. Now drop the kebabs on a hot bbq, they should sizzle right away and cook for 3-4 minutes, they should not stick if your grill is seasoned well. If not rub the kebabs in a little oil.
9. Just before flipping over drizzle with half of the honey, then flip and drizzle over the remaining honey and cook for a further 3-4 minutes.
10. Remove from the grill and rest for a while whilst you grill the asparagus and lettuce for 2 minutes. Season the lettuce with a little salt on the cut side before grilling.
11. Sear the orange with a blow torch or under a broiler, it is a little difficult to do on a BBQ.
12. Plate up and add a drizzle of toasted sesame oil to serve.