Cut the duck meat from the bone, discarding most of the fat.
Grind the meat in the food chopper or mince very fine with a heavy cleaver.
Mix the ground duck with soy sauce and wine until thoroughly blended.
Chill about 1 hour, or until mixture is stiff enough to handle.
Form into balls about 1 inch in diameter and thread on thin skewers.
Flatten balls slightly, then broil over hot coals until brown on both sides.