needs bacon

mmm mmm mmm, looks good. cant go wrong with kabobs. good with mushroom onion and peppers too.

if you will brine your duck meat in a salt/vinegar/water solution for a few hours and then rinse before marinating, then coat with oil, and keep the flame low when you cook them, you won't really need the bacon. the secret to cooking dark meat fowl is to not over-cook it or scorch it. that's what the bacon is used for: insurance against bad temp control and bad timing. (i use it myself most of the time) the goal is to cook duck, goose, and similar meats (like lamb) until it has a hot pink center. with delicate meats like duck and goose, this has to be done at low heat to avoid burning the outside before the center is cooked or over-cooking the whole thing. the smaller the pieces, the lower the heat needs to be to get it right. fyi, "hot pink center" does not mean bloody, cold, or anything like that. it means still a little pink, but cooked.

oh...and while we're at it...elevate your goose on a rack inside the roasting pan or using toothpicks to keep it from resting in its own grease as it cooks. HUGE difference in taste!

these tips come from my wife, who was all the rage at some very high-end wingshooting clubs for several years and whose mother is a well-know european chef.

I brine my quartered venison and wild hog with Iced Salt Water and Vinegar. I have done same with small game meat, but usually use something like Italian salad dressing with duck and wild turkey. Even then it is the Vinegar that is the main ingedient though that is coming into play. The Vinegar is an acid or tenderizer. I would recommend to use white vinegar, not apple cider vinegar. I have not liked the results with the later. And something like duck breasts in a bowl, you would only want to add just a dash. You can over do it and make your meat taste like vinegar.

You can do the same thing with wine. It is a little acidic as well. Don't leave your meat in anything acidic for too long.

if you will brine your duck meat in a salt/vinegar/water solution

What kind of ratio are we talking here?

You can do the same thing with wine. It is a little acidic as well. Don't leave your meat in anything acidic for too long.

Where did you get the skewers?

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But I have never used vinegar, what does that do for ya? And I never thought too much about low heat, I probably lean more on the high heat side to sear the meat to help seal the juices, but I may try low heat next time and see how that turns out.