Ingredients1 h 30 m servings 114 cals
- 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.
Per Serving: 114 calories; 6 g fat; 4.4 g carbohydrates; 9 g protein; 38 mg cholesterol; 435 mg sodium. Full nutrition
ReviewsRead all reviews 5
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....
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!
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...