Submitted by: Chef John Folse

2 lbs boneless, skinless wild duck breast, cubed
1 cup vegetable oil
1/2 cup chopped onions
2/3 cup sugar
3 ounces soy sauce
1 tbsp flour
1 clove garlic
2 tbsp toasted sesame seeds
12 (6-inch) wooden skewers
1 (8 ounce) can pineapple chunks, drained
6 green onions, cut into 1-1/2-inch pieces

in a food processor or blender, combine vegetable oil, onions, sugar, soy sauce, flour and garlic. Process until smooth. pour into medium mixing bowl and stir in sesame seeds. Add duck pieces and stir to coat. Cover and refrigerate 8 hours or overnight. Prepare a charcoal grill for medium heat. Soak skewers in  water for 30 minutes. Drain duck pieces and reserve marinade. On each skewer, alternate 3 duck pieces with 2 pineapple chunks ans 3 green onion lengths. Grill 5-7 minutes or until meat is cooked to desired doneness, turning kebabs over once and basting with reserved marinade frequently. Remove from grill and serve as an appetizer or entree.