Ale and Apple Duck Banderillas with Pralined Bacon and Apple Hoisin Sauce

Grand Prize 2012 Chef Recipe Contest, Chef Andrea Spring


Serving Size {4}


8 slices Lay-Out Style Bacon


1/4 cup Dark Ale
1/4 cup Apple Butter
2 Tbsp Teriyaki
2 Tbsp Seasoned Rice Vinegar
2 Tbsp Light Brown Sugar
1/2 tsp Seasoned Salt (Adobo, Chachere, etc.)
1/2 tsp Ground Black Pepper
1/2 tsp Granulated Garlic


2 Maple Leaf Farms Duck Breasts (10-12 oz)


Apple Hoisin Sauce:
1/2 cup Orange Marmalade
1/3 cup Hoisin
1/2 cup Apple Butter
3 Tbsp Teriyaki
1 Tbsp Honey
2 tsp Seasoned Rice Vinegar
1/2 tsp Red Pepper Flakes


8-6" Bamboo Skewers

8 tsp Light Brown Sugar

3 Tbsp Pecans, finely chopped


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Par Cook Bacon:
1. Preheat oven to 400 degrees.
2. Lay bacon out flat on half sheet pan. Bake at 400 degrees for 10 minutes. Set aside to cool.

Ale and Apple Marinade:
1. Mix all ingredients well. Set aside.
2. Remove skin from duck breasts. Cut each breast into 8 equal cubes.
3. Add breasts to marinade and marinate for 1 and 1/2 hours.

Apple Hoisin Sauce:
Mix all seven ingredients well and set aside.

To finish:
1. Preheat oven to 325 degrees.
2. Cut bacon strips in half. Remove duck pieces from marinade and wrap one piece with half piece of bacon.
3. Skewer the piece and repeat with another piece. Each skewer should have two pieces. Repeat process with the rest of the pieces.
4. 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.
5. Bake at 325 degrees for 20 minutes. Bacon will crisp a bit as it cools.
6. Serve the eight skewers, two per person on a large plate with the sauce for dipping.


2012 Chef Recipe Contest

Reviews  { write a review }


Recipe really enhances the flavor of the duck!