Ale and Apple Duck Banderillas

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Contributed by: Chef Andrea Spring

Ale and Apple Duck Banderillas

Recipe type: Yield: 4 Prep time: Cook time: Total time:


Ale and Apple Duck Banderillas taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

  • 8 slices Lay-Out Style Bacon
  • Marinade
  • 1/4 C Dark Ale
  • 1/4 C Apple Butter
  • 2 T Teriyaki
  • 2 T Seasoned Rice Vinegar
  • 2 T Light Brown Sugar
  • 1/2 t Seasoned Salt (Adobo, Chachere, etc.)
  • 1/2 t Ground Black Pepper
  • 1/2 t Granulated Garlic
  • 2 Maple Leaf Farms Duck Breasts (10-12 oz)
  • Apple Hoisin Sauce
  • 1/2 C Orange Marmalade
  • 1/3 C Hoisin
  • 1/2 C Apple Butter
  • 3 T Teriyaki
  • 1 T Honey
  • 2 t Seasoned Rice Vinegar
  • 1/2 t Red Pepper Flakes
  • Plating
  • 8-6" Bamboo Skewers
  • 8 t Light Brown Sugar
  • 3 T Pecans, finely chopped

Directions:

  1. Par Cook Bacon
  2. 1. Preheat oven to 400 degrees.
  3. 2. Lay bacon out flat on half sheet pan. Bake at 400 degrees for 10 minutes. Set aside to cool.
  4. Ale and Apple Marinade
  5. 1. Mix all ingredients well. Set aside.
  6. 2. Remove skin from duck breasts. Cut each breast into 8 equal cubes.
  7. 3. Add breasts to marinade and marinate for 1 and 1/2 hours.
  8. Apple Hoisin Sauce
  9. Mix all seven ingredients well and set aside.
  10. To finish
  11. Preheat oven to 325 degrees.
  12. Cut bacon strips in half. Remove duck pieces from marinade and wrap one piece with half piece of bacon.
  13. Skewer the piece and repeat with another piece. Each skewer should have two pieces. Repeat process with the rest of the pieces.
  14. 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.
  15. Bake at 325 degrees for 20 minutes. Bacon will crisp a bit as it cools.
  16. Serve the eight skewers, two per person on a large plate with the sauce for dipping.

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