Hot Pineapple Kabobs
Makes 4 kabobs

Ingredients:

1. 1 pound dabbler breasts
2. ¼ teaspoon cumin
3. ½ teaspoon garlic salt
4. ¼ teaspoon red pepper flakes
5. ¼ teaspoon ground black pepper
6. 20-ounce can sliced pineapple (unsweetened)
7. 1 tablespoon red wine vinegar
8. 4 strips bacon

Preparation:

1. Cut the duck into bite-sized pieces, across the grain. Pat dry with paper towels. Combine the cumin, garlic salt, red and black peppers and sprinkle onto duck. Press the spices into the meat with the back of a spoon, and let sit five minutes.
2. Meanwhile, drain the juice off the canned pineapple. Save the slices. Combine the juice with the red wine vinegar. Then add the seasoned meat. Let marinate at least overnight—or up to a week in the refrigerator.

Cooking:

1. Preheat the barbeque to medium-high heat. Thread the duck bites and sliced pineapple alternately onto skewers, then loosely wrap a slice of bacon around each kabob. Anchor it to the end of the skewer. Or place the duck and pineapple bits in a hinged barbeque basket , and drape the bacon across them. Discard the marinade.
2. Grill the kabobs about 12 minutes, turning often, until the meat is medium-rare to medium. Serve with grilled vegetables. (Whole cherry or plum tomatoes, with chunks of green and red peppers, onion, and zucchini brushed lightly with olive oil, in a hinged grate, will cook about as fast as the kabobs.)

If you prefer wine, our Certified Wine Professional recommends the DU Blackridge Canyon Signature Series Chardonnay with this recipe.  For a list of retailers carrying Blackridge Canyon Signature Series Chardonnay, visit www.signaturewines.com/du