Thursday, October 4, 2012

Wild Duck Bites

Oh yes, it's that magical time of year again. The weather is beginning to cool down. The leaves are starting to change colors. And Jared disappears until February . . . today is the first day of duck season in Virginia. And Maryland's is just around the corner as well.
The Urban Redneck Crew
Hopefully, this year will be full of successful trips and tasty waterfowl gumbos. In the meantime, here's another favorite recipe. These are great as appetizers or as a meal in themselves.

  • 2 wild duck breasts, cut into 1-inch cubes
  • bacon strips, cut in half (need as many half strips as there are pieces of duck breast)
  • 1 cup Italian dressing
  • 3 oz. cream cheese, softened
  • jalapeños, sliced (optional)
  • special equipment: toothpicks, pre-soaked in water

  1. In a medium bowl, combine the cubed duck breasts and Italian dressing. Marinate for at least 30 minutes.
  2. On a large work surface, place the sliced bacon strips, cream cheese, and jalapeños within reach.
  3. Spread a small amount of the cream cheese on one side of a bacon strip. Place one  jalapeño slice and one piece of duck breast on one end of the bacon strip.
  4. Wrap the bacon strip around the duck and secure with toothpick. 
  5. Repeat method with the remaining cubes of duck.
  6. Grill on a preheated outdoor grill or indoor grill pan until bacon is just crisp, about 10 minutes, turning once.

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