Winter barbecue skewers with duck breast fillet, vegetables and orange and fennel salad
For the duck breast skewers:
For the marinade:
For the vegetable skewers:
For the orange and fennel salad:
For the duck breast skewers:
For the vegetable skewers:
6. Pre-cook the potatoes (10–15 minutes) and sweet potatoes (5–7 minutes) until just done.
7. Allow to cool and cut into thick slices with the beetroot.
8. Peel and quarter the onion and separate the slices.
9. Alternate the vegetables on skewers, decorate the beginning and end with a short sprig of rosemary and cook on the grill for approx. 8–10 minutes, turning several times.
For the orange and fennel salad:
10. Peel and fillet an orange and cut into segments.
11. Finely slice the fennel and set aside the fennel greens.
12. Cut the onion into strips and roughly chop the walnuts.
13. Mix the juice of the second orange with vinegar and oil, season with salt and pepper.
14. Mix everything together, leave to stand for 30 minutes and serve with the fennel greens.
This goes well with a nice hot apple juice or mulled wine.
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