Score the duck breast skin in a 5mm diamond pattern without cutting the meat.
Slowly render the fat in a dry frying pan for 5-10 minutes until the skin is crisp.
Drain the duck on kitchen paper, cool, and refrigerate.
Whisk oil, soy sauce, honey, lime juice, garlic, chilli, and ginger to create a marinade.
Thread cubes of duck and vegetables alternately onto lemongrass stalks.
Pour marinade over kebabs and refrigerate for at least 2 hours.
Remove kebabs from fridge 30 minutes before cooking and heat a griddle pan.
Grill kebabs for 8-10 minutes, basting and turning frequently.
Rest the meat for 5 minutes before serving.