Best Duck Rumaki Recipes
MARINATED WILD DUCK RUMAKI
Wild duck has a "liver-y" flavor and look, which I do not like. However, my husband is a duck hunter so I had to figure out what to do with his catch. I came up with this recipe years ago and make it as an appetizer on Thanksgiving or Christmas. The marinade takes care of the gamey flavor, so even I enjoy eating these tasty little treats. My husband and 3 boys always gobble these down in one sitting. It's great finger food. You can adjust the marinade by tasting it before putting the duck in it. Make sure you inspect the duck for BBs! This recipe requires marination overnight.
Provided by Gina Farina
Categories Poultry
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine all the marinade ingredients in a bowl and mix well.
- Cut the duck breasts into pieces that are about 1/2" x 1/2" x 1-1/2". Place in marinade overnight in the fridge (ziploc works great).
- Cut the bacon in half so that you get twice as many short pieces. Fry until half-way cooked. This is necessary if you want the bacon to be equally cooked as the duck, otherwise the fatty part will be mostly uncooked and too chewy.
- After marinading overnight, drain the duck. Wrap each piece of duck with a piece of bacon and secure with a toothpick (make sure it goes completely through).
- Place wrapped pieces on a foil-lined cookie sheet that has sides. You can put quite a few on a sheet and they will still cook well.
- Bake at 325ºF for 30 minutes or until the duck and bacon are done.
- Serve with a tangy, slightly spicy-hot lemon, orange or apricot dipping sauce, like LeAnn Chin's Lemon Chicken Sauce or Panda Express Orange Sauce. Be sure to serve with sauce!
Nutrition Facts : Calories 354.4, Fat 32.4, SaturatedFat 9.7, Cholesterol 38.6, Sodium 2484.2, Carbohydrate 5.5, Fiber 0.5, Sugar 3, Protein 10.5
DUCK RUMAKI
Similar to the more well known version made with chicken livers, but I've made some additions. This came about when a co-worker gave me about a dozen duck breasts and I had to find a way to use them up. The result was an appetizer that continues to be a favorite at dinner parties, and one that can be prepared well in advance of actual cooking. If you are like some people who don't care for the gamey flavor of wild duck, I'm including a technique to soften or tame it. This can be made the day before your party and kept tightly covered in the fridge. Bring to room temperature before the final grilling.
Provided by Dan
Categories Appetizers and Snacks Meat and Poultry
Time 1h8m
Yield 16
Number Of Ingredients 6
Steps:
- Soak spinach in a bowl of salted water until absorbed, about 10 minutes. Drain and dry on paper towels.
- Carve out the duck meat on a flat work surface with a sharp boning knife, starting along the side of the duck's breast bone to the ribs. Continue cutting outwards, staying as close to the rib cage as possible. Freeze and save the bones for soup. Cut the meat into roughly even cubes.
- Lay bacon slices on a work surface. Place 2 spinach leaves, 1 cube of duck, and 1 water chestnut at 1 end of each slice, rolling it up and securing the ends of the rumaki with a toothpick. Sprinkle thyme on top.
- Preheat grill for medium-high heat and lightly oil the grate.
- Grill the rumaki until brown and crisp, turning occasionally, about 8 minutes.
- Arrange the rumaki on top of the remaining spinach leaves on a serving platter.
Nutrition Facts : Calories 79.4 calories, Carbohydrate 2 g, Cholesterol 23.5 mg, Fat 5 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 1.6 g, Sodium 240.8 mg, Sugar 0.3 g
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