Ingredients
Dredge Ingredients:
- 1 cup powdered biscuit mix (or all-purpose flour can be substituted)
- 1/2 teaspoon salt
- 3/4 teaspoon onion powder
- 1/8 teaspoon cayenne powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dill weed
- 1/4 teaspoon ground thyme
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dry mustard
- 1/4 teaspoon paprika
- 2 to 3 slices bacon, diced
- 1 medium or large onion, French cut
- 1 tablespoon brown sugar
- Salt and pepper
- 4 to 6 boneless duck breasts, 3/4-inch cubed (this recipe also works with pheasant, doves, goose or chicken
- 1 1/2 tablespoons olive oil (not all may be needed)
- 1 teaspoon cornstarch
- 1/4 cup bourbon
Directions
Assemble dredge ingredients in a 1-quart resealable plastic bag, seal, and shake to mix thoroughly.
Add the bacon to a cold 10-inch pan (I find a cast iron skillet works well) and put on medium heat. When fat has rendered and while bacon is still soft, add onions to the pan with brown sugar. Stir onions occasionally, cook until golden brown. You can add a bit of salt and pepper if you like.
While onion is cooking, add meat to the dredge, 5 to 6 pieces at a time, seal bag, and shake bag to coat all pieces. Remove dredged pieces, shake off excess, and repeat with remaining meat.
Remove onions and bacon from the pan, trying to leave as many rendered juices as possible, and set onion mixture aside. Add 1/2 of the olive oil to the pan, raise heat to medium temperature a little bit, and allow oil to heat up. Add meat, a handful at a time, and use wooden spoon to separate pieces. Cook for 10 to 12 minutes, stirring occasionally (note: if meat starts to stick, add a little more oil to pan.) Return onion mixture to the pan, and toss.
Dissolve cornstarch in bourbon and add to pan. Continue to cook for about 3 minutes, stirring. Liquid should thicken, slightly. Remove the meat and onion mixture from the pan and pour the sauce over the top. Serve hors d'oeuvres family style with toothpicks and crackers or French bread slices.
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By lolahmtx
Tomball, TX
on February 24, 2010
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I made this dish with duck breasts from my husband's hunting trip. I followed the directions, but it did not turn out well at all. The flavor and consistency were awful. We ended up throwing it out. My husband used the remaining breasts by soaking them in citrus(pineapple, orange juice, etc over night, seasoning with a little salt, pepper, and garlic powder, and grilling them on high heat. They turned out great!
By mike.yusko_12615299
Danville, 52
on February 01, 2010
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My wife fixed this for a dinner party this past Saturday night. We used two Canada Goose breasts that produced about 24-30 cubes of meat. IT WAS THE BEST WATERFOWL I HAVE EVEN EATEN!!!!
She used black pepper encrusted bacon. Great enhancement to this recipe! We butterflied one breast before cubing and left the second one to see if this made a difference. In my opinion it did make the final meat more tender, but the butterflied pieces did cook much quicker so if you do this be careful of your cooking time. The pieces from the breast we did not butterfly we more obviously substantial and satisfying per "serving". Also if using goose breast be sure to trim your meat very good to eliminate all gristle if possible. We also tenerdized all of our meat using a jacquard(sp? and I believe this also helped getting all of the flavors well incorporated into the meat. This final product was a WOW!!!!
By rhedderich_11796233
Carmel, IN
on April 11, 2009
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I made this recipe last night for company. It was fantastic. I made a few changes such as increasing the amount of spices and I also increased the amount of bourbon. Everyone loved this dish. I would definitely make it again.
I made it usable for Passover by substituting matzo cake flour and potato starch for the flour and cornstarch. If using pheasant, I would recommend soaking the boned breasts (skinless in salt water for a few hours.
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