Sassy Bourbon Duck Bites
Ingredients:
1 cup almond flour or meal
1/2 tsp salt
3/4 tsp onion powder
1/8 tsp cayenne powder
1/4 tsp garlic powder
1/2 tsp dill weed
1/4 tsp ground thyme
1/4 tsp white pepper
1/4 tsp ground black pepper
1/4 tsp dry mustard
1/4 tsp paprika
4 to 6 boneless duck breasts, cut into about 1 inch cubes
3 slices bacon, diced
1 medium onion, cut into thin wedges
salt and pepper
olive oil for frying
1 tsp cornstarch
1/4 cup bourbon
Directions:
- Put the first 11 ingredients (the dry ingredients for coating) in a large ziplock bag, seal and shake to blend.
- Add cubed duck meat to bag and shake, making sure all is coated well; set aside.
- Put bacon in large skillet over medium heat and cook until almost browned, then add onion, continue cooking, stirring occasionally, until onion is lightly browned and bacon is fully cooked.
- Using slotted spoon, remove onions and bacon from the skillet and set aside.
- In skillet, pour in enough olive oil to be about 1/4 inch, and heat over medium heat until oil starts to sizzle a little.
- Remove duck pieces from bag, shake off excess coating, and drop carefully into skillet (making sure the oil sizzles.) Keep adding pieces, but don't overcrowd the skillet. Cook for about 10 minutes or until duck browns, turning to brown all sides.
- Remove duck cubes to paper towel covered rack and add more duck until all is cooked.
- After all the duck is cooked, return the onion-bacon mixture to the skillet, toss in the cooked duck, and mix gently.
- Prepare bourbon sauce by first dissolving the cornstarch in the bourbon, then pour it into skillet, stir, and set skillet over low heat; cooking for about 2 or 3 minutes until liquid thickens.
- Pour duck mixture into a serving bowl and have hors d'oeuvre toothpicks ready for buffet style service.
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