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.

Gallery

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
8
Yield:
16 pieces
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

  • 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.

  • Broil until the bacon is just crisp, about 10 minutes, turning once.

Nutrition Facts

114 calories; protein 9g 18% DV; carbohydrates 4.4g 1% DV; fat 6g 9% DV; cholesterol 37.8mg 13% DV; sodium 434.8mg 17% DV. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2010
Quick and easy snack when the guys stop over. Read More
(9)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/24/2010
Quick and easy snack when the guys stop over. Read More
(9)
Rating: 5 stars
01/03/2011
I served this as a Christmas Day appetizer. I did not have any dry sherry so I substituted 1/2 dry vermouth and 1/2 sweet vermouth which worked out well. People really enjoyed this appetizer. It is a bit expensive to prepare at 10 per duck breast...but worth it for a special occasion. Read More
(6)
Rating: 4 stars
02/04/2011
Made this as a Christmas appetizer. Really enjoyed the contrast of flavors. The fat from the bacon was a great compliment to the lean duck meat. Would definetly recommend! Read More
(5)
Advertisement
Rating: 4 stars
03/29/2011
Good recipe. Unfortunately for me I could not find peanut oil and used sesame seed oil instead. Not sure if that was a good thing or not. The duck was cooked perfectly and I liked the water chestnut texture. Read More
(3)
Rating: 5 stars
01/31/2020
We used duck that be harvested and my teenage son who is normally very picky LOVED IT:-). Read More
Rating: 5 stars
09/20/2016
This was AMAZING. Very good duck. Cooked perfectly. Great job! Read More
Advertisement
Advertisement