"Dave and Mike Meseberg were hunting ducks one cold December morning in 1974. It all started when we realized we had forgotten our lunch. We ended up breasting a duck, cutting into small pieces and threaded on a green willow stick and placed it over the fire bucket. Hence, the birth of the "Duck Kabob."
The duck kabob has evolved. Now we use marinated duck meat, pineapple, peppers, apples, bacon, pieces of cheddar wurst, and if you are lucky you might get some shrimp. Many other guides in the area have tried to duplicate the recipe with no avail."