Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

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

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  • 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; carbohydrates 4.4g; fat 6g; cholesterol 37.8mg; sodium 434.8mg. Full Nutrition
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