Duck Camp Hors d'Oeuvres with Bourbon Finish

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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!

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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!!!!

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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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I made this recipe this past weekend with dove from Labor Day. It was good and everyone that had it enjoyed it. I did add a pint of heavy cream to the mix at the end for a more velvet texture and richer flavor. I added 2 cloves of garlic and used 8 slices of bacon.
Be sure to mince the garlic and onion very fine for a smoother texture. Next time I would try it with either dry sherry or more bourbon (1/2 cup. Would also be good over wild rice & half cup sour cream and maybe some roasted pecans as a meal.