Duck breast skewers with roasted layered vegetables

Name: Duck breast skewers with roasted layered vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Duck Breast; 3 TABLESPOONS Soy sauce; 6 TABLESPOONS Olive oil; 2 small zucchini; 4 small tomatoes (e.g. red pearl); 1 thin little eggplant; 2 small onions; 2–3 thin slices of Parma ham; 6 Stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Grease; 8 wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Duck Breast
3 TABLESPOONS Soy sauce
6 TABLESPOONS Olive oil
2 small zucchini
4 small tomatoes (e.g. red pearl)
1 thin little eggplant
2 small onions
2–3 thin slices of Parma ham
6 Stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Grease
8 wooden skewers

Directions

1
Wash the meat, dab dry and dice, sprinkle with soy sauce and 1 tablespoon of oil. Cover and chill for about 1 hour.
2
Wash and clean the zucchini, tomatoes and eggplant and cut in half lengthwise. Peel and halve the onions. Cut the vegetable halves into 2-3 mm thin slices. Arrange vegetable slices alternately in 1-2 rows on a greased baking tray. Sprinkle with about 4 tbsp. oil, season with salt and pepper. Bake the vegetables in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 30 minutes
3
Cut the ham into strips about 1.5 cm wide. Heat 1 tablespoon of oil in a frying pan. Fry the diced duck for 2-3 minutes and remove. Place the diced meat and ham alternately on the skewers. Place the skewers on the tray next to the vegetables approx. 5 minutes before the end of the cooking time
4
Wash the thyme, shake dry and pluck coarsely. Remove the tray from the oven, cover and leave to rest for 4-5 minutes. Arrange 2 skewers and vegetables on plates in portions. Sprinkle with thyme
5
Waiting time approx. 20 minutes