Skewers with duck breast

Stir in the olive oil, honey, balsamic vinegar and pepper to taste into a marinade. Cut the fat from the duck breast fillets and cut the meat into cubes of 2-3 cm. Spoon the meat with the marinade and leave the flavors in the fridge for at least 1 hour. Cut the bunch onions in length.

Dab the meat dry and baste the cubes around and with half a bunch of onion on 6 satésticks. Roast the skewers of rosé in a grill pan or under the oven grill in 2-3 minutes per side. Heat the orange marmalade with 2 tablespoons of water in the microwave for 20 seconds. Stir briefly and drizzle the marmalade over the skewers.