Ale and Apple Duck Banderillas with Pralined Bacon and Apple Hoisin Sauce
Grand Prize 2012 Chef Recipe Contest, Chef Andrea Spring
Ingredients
-
1
8 slices Lay-Out Style Bacon
-
2
2 Maple Leaf Farms Duck Breasts (10-12 oz)
-
3
1/4 cup Dark Ale
-
4
1/4 cup Apple Butter
-
5
2 Tbsp Teriyaki
-
6
2 Tbsp Seasoned Rice Vinegar
-
7
2 Tbsp Light Brown Sugar
-
8
1/2 tsp Seasoned Salt (Adobo, Chachere, etc.)
-
9
1/2 tsp Ground Black Pepper
-
10
1/2 tsp Granulated Garlic
-
11
1/2 cup Orange Marmalade
-
12
1/3 cup Hoisin
-
13
1/2 cup Apple Butter
-
14
3 Tbsp Teriyaki
-
15
1 Tbsp Honey
-
16
2 tsp Seasoned Rice Vinegar
-
17
1/2 tsp Red Pepper Flakes
-
18
8-6" Bamboo Skewers
-
19
8 tsp Light Brown Sugar
-
20
3 Tbsp Pecans, finely chopped
Directions
Par Cook Bacon
-
1
Preheat oven to 400 degrees.
-
2
Lay bacon out flat on half sheet pan. Bake at 400 degrees for 10 minutes. Set aside to cool.
Ale and Apple Marinade
-
1
Mix all ingredients well. Set aside.
-
2
Remove skin from duck breasts. Cut each breast into 8 equal cubes.
-
3
Add breasts to marinade and marinate for 1 and 1/2 hours.
Apple Hoisin Sauce
-
1
Mix all seven ingredients well and set aside.
To Finish
-
1
Preheat oven to 325 degrees.
-
2
Cut bacon strips in half. Remove duck pieces from marinade and wrap one piece with half piece of bacon.
-
3
Skewer the piece and repeat with another piece. Each skewer should have two pieces. Repeat process with the rest of the pieces.
-
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.
-
5
Bake at 325 degrees for 20 minutes. Bacon will crisp a bit as it cools.
-
6
Serve the eight skewers, two per person on a large plate with the sauce for dipping.
