Ale and Apple Duck Banderillas with Pralined Bacon and Apple Hoisin Sauce

From: Chef/owner Andrea Spring, Sign of the Mermaid, Anna Maria, FL. Yield: 4 servings.

8 slices lay-out style bacon

Marinade:
¼ cup dark ale
¼ cup apple cutter
2 Tbsp. teriyaki
2 Tbsp. seasoned rice vinegar
2 Tbsp. light brown sugar
½ tsp. seasoned salt (adobo, chachere,etc.)
½ tsp. ground black pepper
½ tsp. granulated garlic
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2 raw duck breasts (10-12 oz.)

Apple Hoisin Sauce:
½ cup orange marmalade
1⁄3 cup hoisin
½ cup apple butter
3 Tbsp. teriyaki
1 Tbsp. honey
2 tsp. seasoned rice vinegar
½ tsp. red pepper flakes
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8 6” bamboo skewers
8 tsp. light brown sugar
3 Tbsp. pecans, finely chopped

To prepare bacon: Preheat oven to 400°F. Lay bacon out flat on half sheet pan. Bake at 400°F for 10 minutes. Set aside to cool.

For ale and apple marinade: Mix all ingredients well. Set aside. Remove skin from duck breasts. Cut each breast into 8 equal cubes. Add duck to marinade and marinate for 1½ hours.

For apple hoisin sauce: Mix all seven ingredients well and set aside.

To finish: Preheat oven to 325°F. Cut bacon strips in half. Remove duck pieces from marinade and wrap one piece with half piece of bacon. Skewer the piece and repeat with another. Each skewer should have two pieces. Repeat process until all skewers are made. Lay skewers on half sheet pan. Rub 1 tsp. brown sugar onto one side of each skewer and sprinkle pecans evenly over sugar on each skewer. Bake for 20 minutes. Bacon will crisp as it cools. Serve two skewers per person, with sauce for dipping.