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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This is a great appetizer using wild duck breast. It reminds me of an appetizer I've had at formal gatherings that uses chicken livers. Ingredients:
1/2 cup dry sherry |
1 tablespoon soy sauce |
1 tablespoon peanut oil |
1 teaspoon minced fresh ginger root |
2 skinned, boned duck breast halves |
16 whole water chestnuts, drained |
8 slices bacon, cut in half |
Directions:
1. Whisk the sherry, soy sauce, peanut oil, and ginger together in a mixing bowl until evenly blended. Cut the duck breast into 16 pieces and place into the marinade along with the water chestnuts; toss to coat. Set aside to marinate at room temperature for 1 hour.
2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
3. Drain the marinade from the duck meat and discard. Place a duck piece onto a water chestnut, and wrap with half a bacon slice. Secure with a toothpick, and place onto a broiler pan. Repeat with remaining ingredients.
4. Broil until the bacon is just crisp, about 10 minutes, turning once.
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