Winter barbecue skewers with duck, vegetables and salad

Ingredients

For the duck breast skewers:

 

• 3 packs of free-range duck breast fillet from Nature & Respect
• 1 untreated orange

For the marinade:

 

• 60 ml orange juice (freshly squeezed)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tbsp grated ginger
• 1 clove of garlic, finely chopped
• salt, pepper

For the vegetable skewers:

 

• 2-3 potatoes
• 1 sweet potato
• 2 beetroots (pre-cooked)
• 1 red onion
• a few sprigs of rosemary

For the orange and fennel salad:

 

• 1 fennel bulb
• 2 oranges
• 1 red onion
• 1 handful of walnut kernels
• 3 tbsp white wine vinegar
• 4 tbsp oil
• salt, pepper