November 11 marks St. Martin’s Day, the feast day of Martin of Tours – a Roman soldier who later became one of the most recognisable Christian saints. The occasion is marked in various ways across Europe: in some parts of Austria, Germany, Belgium and the Netherlands, children make paper lanterns and sing songs about St. Martin; in Malta, children are given a bag full of sweets associated with the feast including walnuts, hazelnuts, tangerines, almonds and chestnuts; in Estonia, the day marks the beginning of winter; and in Denmark, the occasion is celebrated with traditional dinners consisting of duck.

In recognition of our huge Heat Beads^® community in Denmark, we thought we’d share a light and extremely easy BBQ duck recipe you can whip up this weekend thanks to Paul from Barbecue Smoker Recipes.

BBQ Duck and Apricot Kebabs

Ingredients

• 2 duck breasts
• 24 dried apricots soaked in water for 1 hour
• Cointreau or Grand Marnier (if desired)

Method

• Remove skin and fat from duck breasts
• Dice meat into decent size cubes
• Thread cubes alternately with apricots
• Grill kebabs over medium heat for 15 minutes
• Brush with Cointreau a few minutes before you take kebab off the grill

If you are using bamboo skewers, remember to soak them for 30 minutes prior to cooking.

For more great smoking recipes and tips, visit https://bbqonmain.com/101-smoker-recipes/