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My review
Duck Bites
13
Annmarie Akeret Reilly
"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."
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Ingredients
1 h 30 m servings 114Original recipe yields 8 servings (16 pieces)
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
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12/29/2010
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....
2/2/2011
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!
3/28/2011
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 c...
9/19/2016
This was AMAZING. Very good duck. Cooked perfectly. Great job!