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Smoked Duck Diablos




Source of Recipe


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List of Ingredients





Makes 16 Diablos

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


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

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.

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.



Recipe