1 cup vegetable oil
1 small onion, cut into chunks
2/3 cup sugar
¼ cup plus 2 tablespoons soy sauce
1 tablespoon all-purpose flour
1 clove garlic
2 tablespoons sesame seed, toasted
¾ to 1 lb. boneless skinless duck breast, cut into 1-inch pieces
12 wooden skewes
1 can pineapple chunks in juice, drained
6 green onions, cut into 1 ½ inch lengths

In food processor or blender, combine oil, oinion, sugar, soy sauce, flour and garlic.  Process until smooth.  Pour marinade into medium mixing bowl.  Stir in sesame seed. Reserve ½ cup marinade.  Cover with plastic wrap.  Chill.  Add duck pieces to rest of marinade.  Stir to coat.  Cover with plastic wrap.  Refrigerate 8 hours or overnight.

Soak skewers in water for 30 minutes.  Drain.  Drain and discard marinade from duck pieces.  On each skewer, alternate 3 duck pieces with 1 or 2 pineapple chunks and 2 green onion lengths.  Arrange kabobs on rack in broiler pan.  Place under broiler with surface of meat 3 to 4 from heat.  Broil for 4 to 6 minutes, or until meat is desired doneness, turning kabobs over once and brushing with reserved marinade several times.