Low-Carb Holiday Appetizer Recipe: Sassy Bourbon Duck Bites

Looking for a low-carb, super-special appetizer to serve your guests this holiday? Try this unique and delicious recipe featuring rich flavors and tasty spices, without all the carbs, and make it a memorable occasion for all.

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. 

Recipe: Bourbon Black Strap Pecan Pie

Nothing says Louisiana like a good old-fashioned pecan pie, but the distinctive flavors of bourbon and black strap molasses in this version will make it a treat your taste-buds are not likely to forget! Like most pecan pie recipes, this one is pretty simple to prepare - just remember to make it ahead of time, as it will need to have time to cool and set before it's ready to eat.

Bourbon Black Strap Pecan Pie

Ingredients:

 (Photo credit: Wikipedia)

3/4 cup black strap molasses
3/4 cup brown sugar
1/2 cup light corn syrup
4 Tbsp unsalted butter
1/4 tsp salt
3 eggs, beaten
1 tsp vanilla extract
1/4 cup bourbon
1 1/2 cups pecan halves
1 unbaked 9 inch pie crust

Directions: 

1. Place oven rack in the middle position of oven. Preheat oven to 350 degrees.
2. Flour a work surface, lay pie crust out, and roll until smoothed out, then gently place in 9 inch pie pan, crimp edges and set aside.
3. In a saucepan, put the molasses, brown sugar, corn syrup, butter, and salt. Set on stove burner on medium heat. Stir mixture until butter is melted and sugar is dissolved.
4. Turn heat up and bring mixture to a gentle boil; let boil undisturbed for 1 minute.
5. Remove immediately from heat and pour into a bowl; set aside to cool to room temperature.
6. When the molasses/sugar mixture is cooled, add the beaten eggs, vanilla, and bourbon, whisking to combine.
7. Add the pecans and fold in with a spatula or large spoon.
8. Pour the mixture into the pie crust.
9. Bake in preheated oven until the filling is set, about 55 to 60 minutes.
10. The pie is done when the crust is golden brown, the filling is dark in color, the edges are solid, and the center doesn't jiggle a lot when you give the pie pan a wiggle.
11. Remove and cool completely at room temperature before serving.