Prepare orange sauce: from orange, remove the zest and squeeze the juice. In a small saucepan put the honey, orange zest, add the soy sauce and 2 tablespoons of orange juice. Will heat the sauce on low heat until complete dissolution of honey. Let the sauce to cool and infuse (about 1 hour), then strain through a strainer.

For barbeque, I took 3 pieces of duck legs with a total weight of 600 grams. After removing the fillets, I got about 400 grams of meat. Duck fillet cut into small pieces, add the vegetable oil and dry grill seasoning Forester. Mix thoroughly, gently rubbing the seasoning into the meat. Refrigerate 1 hour to marinate.

I strung fillets on wooden skewers, which are pre-soaked in cold water for 30 minutes. So, take a prepared duck breast on wooden skewers and fry on the grill for 4-5 minutes on each side. I placed the skewers on the grill-grill Forester, and set it on the grill over the coals. During roasting, the meat several times on all sides lubricates orange sauce. The finished kebabs well done and have browned crisp edges.

Hot duck skewers without removing from the skewers, spread on a "cushion" of cooked rice. Serves additionally watering orange-honey sauce and sprinkled herbs to taste.