All Recipes Appetizers and Snacks Tapas

Ingredients

½ cup dry sherry 1 tablespoon soy sauce 1 tablespoon peanut oil 1 teaspoon minced fresh ginger root 2 skinned, boned duck breast halves 16 whole water chestnuts, drained 8 slices bacon, cut in half

Nutrition Info

114 calories carbohydrate: 4.4 g cholesterol: 37.8 mg fat: 6 g fiber: 0.4 g protein: 9 g saturatedFat: 1.7 g servingSize: - sodium: 434.8 mg sugar: 0.5 g transFat: : - unsaturatedFat: : -

Whisk the sherry, soy sauce, peanut oil, and ginger together in a mixing bowl until evenly blended. Cut the duck breast into 16 pieces and place into the marinade along with the water chestnuts, toss to coat. Set aside to marinate at room temperature for 1 hour.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Drain the marinade from the duck meat and discard. Place a duck piece onto a water chestnut, and wrap with half a bacon slice. Secure with a toothpick, and place onto a broiler pan. Repeat with remaining ingredients.
Broil until the bacon is just crisp, about 10 minutes, turning once.

16 pieces

This is a great appetizer using wild duck breast. It reminds me of an appetizer I've had at formal gatherings that uses chicken livers.