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| Smoked Duck Diablos |
| Makes 16 Diablos |
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| Ingredients for Smoked Duck Diablos |
3 Duck Breast, skinless
4 Figs, dried
1 small Jicama
8 slices Smoked Bacon
4 Jalapenos
4 oz Balsamic Vinegar
Red Chili Glaze
16 Wooden Skewers
Salt and Pepper
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| Ingredients for Red Chili Glaze |
1 cup Champagne Vinegar
1-11/2 tbsp Red Chili Flakes
1 tbsp Garlic, minced
2 tbsp Onions, minced
2 cup Light Brown Sugar, packed
1/4 cup Tomato Paste
1/2 cup Soy Sauce
1 tsp Salt
1 stick Sweet Butter, cut into 8-10 chunks
1/4 cup Butter
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| Method for Smoked Duck Diablos |
• Quarter the figs from stem to nose.
• Marinate figs in the balsamic vinegar for
1 hour or more.
• Salt and pepper the duck breast and smoke in a
stovetop smoker over high heat for 10 minutes.
(Refer to the stove top smoker information in the
grilling section.)
• Cool and slice the duck into 1/4 inch slices.
• Quarter the jalapenos and remove the seeds. Leave
the seeds if you like the fire.
• Peel and cut the jicama into 16 French fry shapes.
(Mandolin is helpful.)
• Cut bacon strips in half and cook until halfway
done or medium rare.
• Place bacon strips flat on a cookie sheet. Stack a
fig slice, jicama slice, jalapeno slice, and duck slice
at one end of each piece of bacon.
Roll and secure
with a skewer. Repeat 15 times.
• Bake in the oven for 15-20 minutes at 350 degrees.
• Drizzle with red chili glaze.
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| Method for Red Chili Glaze |
• Simmer champagne vinegar, chili flakes, garlic and
onion in a heavy saucepan until reduced by half.
• Add brown sugar, tomato paste, soy sauce and salt
and bring back to a simmer for 3 minutes.
• Remove from heat and whisk in butter chunks.
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