Ale and Apple Duck Banderillas with Pralined Bacon and Apple Hoisin Sauce
Duck breast wrapped in bacon and seasoned to perfection, these appetizers are the perfect choice for meat-lovers!
Grand Prize 2012 Chef Recipe Contest, Chef Andrea Spring
Ingredients
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8 slices Bacon, lay-out style
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20 - 24 oz Maple Leaf Farms Boneless Duck Breast
Ale and Apple Marinade
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1/4 cup Dark Ale
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1/4 cup Apple Butter
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2 Tbsp Teriyaki
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2 Tbsp Seasoned Rice Vinegar
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2 Tbsp Light Brown Sugar
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1/2 tsp Seasoned Salt (Adobo, Chachere, etc.)
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1/2 tsp Ground Black Pepper
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1/2 tsp Granulated Garlic
Apple Hoisin Sauce
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1/2 cup Orange Marmalade
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1/3 cup Hoisin
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1/2 cup Apple Butter
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3 Tbsp Teriyaki
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1 Tbsp Honey
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2 tsp Seasoned Rice Vinegar
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1/2 tsp Red Pepper Flakes
Skewers
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8-6" Bamboo Skewers
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8 tsp Light Brown Sugar
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3 Tbsp Pecans, finely chopped
Directions
Par Cook Bacon
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1
Preheat oven to 400 degrees.
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2
Lay bacon out flat on half sheet pan. Bake at 400 degrees for 10 minutes. Set aside to cool.
Ale and Apple Marinade
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1
Mix all ingredients well. Set aside.
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2
Remove skin from duck breasts. Cut each breast into 8 equal cubes.
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3
Add breasts to marinade and marinate for 1 and 1/2 hours.
Apple Hoisin Sauce
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1
Mix all seven ingredients well and set aside.
To Finish
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1
Preheat oven to 325 degrees.
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2
Cut bacon strips in half. Remove duck pieces from marinade and wrap one piece with half piece of bacon.
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3
Skewer the piece and repeat with another piece. Each skewer should have two pieces. Repeat process with the rest of the pieces.
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4
Lay on half sheet pan. Rub 1 teaspoon brown sugar onto one side of each skewer and sprinkle the nuts evenly over the sugar on each skewer.
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5
Bake at 325 degrees for 20 minutes. Bacon will crisp a bit as it cools.
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6
Serve the eight skewers, two per person on a large plate with the sauce for dipping.
