A good friend from Minnesota introduced me to this recipe several years back, and I’ve prepared it countless times since for wild-game parties and other gatherings. The verdict: awesome. Combining waterfowl and bacon is always smart—and sublime.
In this simple recipe, the sweetness of the pineapple and the heat of red pepper flakes, combined with the duck and bacon, hit your palate in all the right places. Give it a try.
--Tori J. McCormick, associate editor
Duck Breast and Bacon-Pineapple Appetizer
- Two boneless duck breast halves; cut into one-inch cubes
- A half of cup teriyaki sauce
- One tablespoon soy sauce
- One tablespoon oil (I prefer peanut oil)
- Red pepper flakes to taste (I like it hot)
- Minced garlic to taste
- 8 to 10 slices bacon, cut in half
- 16 to 20 pineapple chunks
Combine first six ingredients in a bowl or Ziploc bag and marinate overnight. Place one duck cube and one pineapple chunk on a piece of bacon. Roll up and secure with a tooth pick. Bake in a 550-degree oven for 10 minutes or until bacon is crisp. I prefer to grill my little bundles of joy over high heat. One tip: pre-cook the bacon in the microwave before rolling it up. It will be easier to handle and will crisp up much faster. After all, you don’t want to overcook the duck.