DUCK CAMP HORS DOEUVRES
From chef2 17 years ago
- 15 minutes to make
- Serves 12
this wild-game appetizer is excellent with duck, but it can also be served with pheasant, ruffed grouse, venison, mourning doves or just about any wild game
Ingredients
- duck CAMP HORS D'OEUVRES shopping list
- 1 cup flour shopping list
- 1/2 tsp. each of salt, pepper, garlic powder, cayenne, paprika, onion powder, garlic powder, cumin shopping list
- 3 slices bacon, diced shopping list
- 1 medium onion, chopped shopping list
- 1 T. brown sugar shopping list
- 1 T. olive oil shopping list
- 1 T. margarine shopping list
- 1/2 cup bourbon (optional) shopping list
- 2 cups stock (made from the meat) shopping list
How to make it
- Mix up some seasoned flour in a plastic bag by combining the flour, salt, pepper, garlic powder, cayenne, paprika, onion powder, garlic powder and cumin. Brown the bacon in a cast-iron skillet. When the bacon softens and gives off some fat, add the onion and brown sugar. Allow the onions to brown; then remove the onion and bacon to a plate. Dust the bite-sized chunks of meat in the seasoned flour. Add olive oil and margarine to the skillet. Increase the heat and add the meat to the skillet. When the meat is thoroughly browned on all sides, remove it to a plate and deglaze the skillet by pouring bourbon into the skillet and scraping up the browned bits in the bottom with a spatula or wooden spoon. When the bourbon has nearly evaporated, add the stock. Bring the stock to a boil; then stir in refrigerated roux until thick. (Roux is made by melting butter over very low heat and stirring in an equal amount of flour until thoroughly mixed. It should give off a nutty aroma.) Place in a container in the refrigerator until needed. Once the sauce has thickened, reduce heat and return the meat, onions and bacon to the pan to reheat. Spoon onto a platter and serve with crackers and cheese or garlic toast.
- I prefers homemade stock, but a cup each of canned chicken broth and low-sodium beef broth would work as a substitute.
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