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Wild Duck Poppers |
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| Category: | Appetizers |
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| Source: | Jeff Morgan |
| Description: | These snappy morsels are served skewered on toothpicks and make a fine introduction to the evening's festivities. Adapted from Dennis Cakebread's recipe. Wine recommendations: Duck works well with everything from sparkling wine and off-dry whites to full-bodied Cabernets and Merlots. Why not try the poppers with their inventor's wine, the Cakebread 1999 Merlot? Hugel's 2000 Cuvée Les Amours Pinot Blanc from Alsace is a great predinner white-wine choice. |
| Number of Servings: | Serves 4 to 6 as an appetizer |
| Ingredients: | 2 wild duck breasts (or 1 domestic duck breast) sliced into 2-inch rounds, 1/4-inch thick 1/2 cup tamari or soy sauce 5 slices bacon (about 1/2 pound) 3 tablespoons water Freshly ground black pepper to taste 15 to 20 toothpicks |
| Directions: | In a small bowl, marinate the duck breast in soy sauce for 30 minutes. Cook the bacon in a large skillet over high heat until it is cooked but still supple. (If it is too crisp, it will break on the toothpicks.) Drain the bacon on a paper towel and set aside. Remove bacon grease from the skillet, and return skillet to the stovetop heat. Using the 3 tablespoons water, break up any solids remaining on the surface of the pan and add the duck breast pieces. Cook them on both sides for 1 to 2 minutes. (They should be eaten rare.) Cut the bacon into 2-inch lengths. Pierce one or two pieces of duck breast with a toothpick. Then add a piece of bacon to the mini-duck skewer. Arrange the duck poppers on a serving plate and sprinkle liberally with freshly ground black pepper. |
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