Duck souvlaki

Ingredients for 2-4

2 duck breasts cubed
5-6 figs quartered
4 flatbreads

for the marinade
1 tablespoon dried Mint
Zest of 1 Orange
2 tablespoons red wine vinegar
2 tablespoons Greek extra Virgin Olive Oil

for the yoghurt dressing
200g Greek yoghurt
6 mint leaves finely chopped
juice of 1 orange
1 tablespoon red wine vinegar

25 min · Medium

Directions

1. Place the duck breast pieces in a bowl and add all the marinade ingredients, mix well and cover with Clingfilm

2. Refrigerate the duck in the marinade for 6 hours

3. For the yoghurt marinade simply combine all the ingredients and mix well refrigerate until serving

4. Heat up a griddle pan on a medium to high heat and grill the flatbread for 30 seconds a side and set to one side

5. Arrange the skewers with a duck piece followed by a fig quarter until you’ve completely filled up 4 skewers

6. Place the duck on the griddle pan skin side down and cook for 4-5 minutes or until the skin gets crispy

7. Flip the skewers and cook on the flesh side for 5 minutes

8. Place the skewers on a chopping board and take to the table with the yoghurt dressing and flatbreads