Wild Duck Poppers

Jeff Morgan
Ingredients
  • 2 wild duck breasts (or 1 domestic duck breast) sliced into 2-inch rounds, 14-inch thick
  • 12 cup tamari or soy sauce
  • 5 slices bacon (about 12 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.

Published on July 1, 2010
About the Author
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