1: The first job is to score the duck breast skin. Cut lines into the skin, but not so deep that it cuts the meat. Try and cut them about ½ cm apart on a slight angle. Then cut them the other way to form diamond shapes in the skin. Place a non-stick frying pan onto a medium heat and place 2 duck breasts into the pan, skin side down. Slowly render the fat from the breast and colour the skin to a nice golden brown. When crispy, remove the duck and drain on some kitchen roll. Pour the fat away and wipe out the pan. Return it to the heat and do the same with the last two breasts. Once the 4 duck breasts have been crisped up and the fat has been rendered, place the ducks into the fridge to chill.

2: In a mixing bowl, pour the oil, soy sauce and runny honey and mix together. Add the lime juice and then the garlic, chilli and grated ginger. Mix together thoroughly.

3: Once chilled, cut the duck breasts in half lengthways. Then cut into 6 to 8 even sized pieces. Peel and cut the red onion into chunks the same size as the duck. Do the same with the mushrooms and green peppers. Separate large broccoli florets from the broccoli. Pierce each duck breast piece with a skewer. Repeat the process with each vegetable. Thread the duck and the vegetables onto the lemongrass sticks. These will act as the skewers for cooking. Try not to put the same ingredients next to each other. For instance, go duck, mushroom, pepper, onion, and broccoli and then repeat until the lemongrass stick is full. When all 8 lemongrass sticks are full up, place them into a plastic container and pour over the soy sauce marinade. Place the kebabs into the fridge to marinade for at least 2 hours, but overnight will be fine.

4: Heat up your grill or BBQ and remove the kebabs from the fridge. Pat dry the kebabs and place them on the BBQ or under the grill and cook on a high heat. Baste them with the marinade by brushing it on every 3-4 minutes and turn the kebabs to get an even cooking. These will take about 5-8 minutes to cook. Remove them from the heat and leave to rest for 4-5 minutes and then serve.