Modern Wild Man
Happy New Year from the Modern Wild Man! Every year when Christmas is over, we sleep through long nights and remember longer days with warming rays of sunshine. Some folks are at home painting jig heads, or tying flies waiting for their favorite water hole to warm. Still others are planning spring turkey hunts or family camping trips. For me, I love this time of year. This is my time of year. Cold days, and colder nights. So many hunting seasons are open, and the woods and field are a joy to be in right now.
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So for 2017 here is one of my favorite hors d'oeuvre recipes, Mallard and Bacon Wraps. I fixed these for a family New Year's gathering this evening, and everyone enjoyed them. Happy New Year!
Ingredients:
Breast fillets of three mallard ducks, cleaned, washed and cut longways into 1/2" strips.
1/3 cup Teriyaki Sauce
1/3 cup light sodium Soy Sauce
2t Dry Steak Seasoning
1/2t Liquid Smoke
1/2 lb Thick Cut Bacon
8 oz can Whole Water Chestnuts
Wooden Toothpicks
Begin by combining the Teriyaki, Soy Sauce, Liquid Smoke and Steak Seasoning into a zip top bag. Mix the marinade well, and add the strips of duck breast to the zip top bag. Stash the bag in a shallow pan (in case of leaks) in your fridge for at least four hours, six is better.
Open and drain the can of whole water chestnuts. Pour the chestnuts out onto a cutting board and cut them all in half with a sharp knife. This should be enough water chestnuts for one to each piece of duck meat. Cut the bacon strips in half, and you are almost ready to wrap.
You should now have half strips of bacon, half water chestnuts, and marinated strips of duck breast meat.
Now it's time to assemble. Push a wooden toothpick through one end of a duck strip. Now push the toothpick through the water chestnut half. Give the toothpick some gentle twisting as you go to try and avoid splitting the water chestnut. On the other side of the toothpick, wrap the duck meat around and onto the toothpick again. Now wrap the whole thing with a piece of bacon. You now have one Mallard and Bacon Wrap.
Keep at this process until all the ingredients are used up. You should wind up with enough to serve hors d'oeuvres for 6 to 8 adults. Place the wraps on a clean cookie sheet, I line mine with parchment. Lay them out evenly spaced and not touching. When everything is put together and all the ingredients are wrapped up, place the cookie sheet into a 400 degree oven for 20 - 25 minutes. Remember, duck is a red meat, and overcooking will only dry it out. When they are done, I like to rest them on a paper towel for a minute to help take up some of the excess grease from the bacon.
Here is a pan ready to go into the oven-
These are great for a family get together, card party, holiday gathering, or just an evening at home.
So to all the Modern Wild Man readers and sportsmen; here's to a safe, successful, and prosperous 2017, go someplace Wild!
Ingredients:
Breast fillets of three mallard ducks, cleaned, washed and cut longways into 1/2" strips.
1/3 cup Teriyaki Sauce
1/3 cup light sodium Soy Sauce
2t Dry Steak Seasoning
1/2t Liquid Smoke
1/2 lb Thick Cut Bacon
8 oz can Whole Water Chestnuts
Wooden Toothpicks
Begin by combining the Teriyaki, Soy Sauce, Liquid Smoke and Steak Seasoning into a zip top bag. Mix the marinade well, and add the strips of duck breast to the zip top bag. Stash the bag in a shallow pan (in case of leaks) in your fridge for at least four hours, six is better.
Open and drain the can of whole water chestnuts. Pour the chestnuts out onto a cutting board and cut them all in half with a sharp knife. This should be enough water chestnuts for one to each piece of duck meat. Cut the bacon strips in half, and you are almost ready to wrap.
You should now have half strips of bacon, half water chestnuts, and marinated strips of duck breast meat.
Now it's time to assemble. Push a wooden toothpick through one end of a duck strip. Now push the toothpick through the water chestnut half. Give the toothpick some gentle twisting as you go to try and avoid splitting the water chestnut. On the other side of the toothpick, wrap the duck meat around and onto the toothpick again. Now wrap the whole thing with a piece of bacon. You now have one Mallard and Bacon Wrap.
Keep at this process until all the ingredients are used up. You should wind up with enough to serve hors d'oeuvres for 6 to 8 adults. Place the wraps on a clean cookie sheet, I line mine with parchment. Lay them out evenly spaced and not touching. When everything is put together and all the ingredients are wrapped up, place the cookie sheet into a 400 degree oven for 20 - 25 minutes. Remember, duck is a red meat, and overcooking will only dry it out. When they are done, I like to rest them on a paper towel for a minute to help take up some of the excess grease from the bacon.
Here is a pan ready to go into the oven-
These are great for a family get together, card party, holiday gathering, or just an evening at home.
So to all the Modern Wild Man readers and sportsmen; here's to a safe, successful, and prosperous 2017, go someplace Wild!
The Millard-bacon d'oeuvres are great! I could eat the whole pan! First, you taste the smoke from the bacon, then experience the crunch of the water chestnuts, and finish with the sweetness from the teriyaki. I highly recommend!
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