MALLARD DUCK BREAST WITH PEPPERS AND BACON

SERVING: 4-6
By: Chef John Besh

We use this recipe with many meats, such as squab or venison. Be sure not to cook the duck beyond medium rare; it tends to be dry. Don’t cook the duck skewers in advance; have them ready for the grill, and cook when you’re about to serve.

From "My New Orleans: The Cookbook," by John Besh / Andrews McMeel Publishing, LLC

1/4 cup sugarcane vinegar or balsamic vinegar
2 teaspoons sugar
2 shallots, minced
3/4 cup canola oil
3 tablespoons pecan oil
Salt
Freshly ground black pepper
2 whole boneless, skinless mallard or Pekin duck breasts, sliced across the breast into strips about 1/2 inch thick
6–9 strips of thick-cut bacon, cut in half crosswise
3 pickled jalapeños, thinly sliced lengthwise
12 6-inch wooden skewers, soaked in water

Whisk the vinegar, sugar, and shallots together in a large bowl; gradually add the oils, whisking constantly. Season the marinade with salt and pepper. Add the strips of duck to the bowl and marinate for 30 minutes.

Lay a piece of bacon out on a work surface. Place a strip of duck on top of (and perpendicular to) the bacon and a piece of jalapeño on top of the duck. Season with salt and pepper. Wrap the bacon around the duck and jalapeño and slide a wooden skewer through to secure the roll. Repeat the process with the remaining bacon, duck, and jalapeños, seasoning each with salt and pepper. Discard the marinade.

Prepare a charcoal or gas grill. Meanwhile, wrap the ends of the skewers with aluminum foil to protect them from burning while on the grill.

Grill the duck skewers until the bacon crisps and has rendered its fat, and the duck is medium, 5–7 minutes.