My answer to bacon-wrapped duck: roll up marinated duck breast fillets with mango and jalapeño peppers in thin slices of prosciutto, secure with a toothpick, and grill.
Prep time: 25 minutes
Cook time: 7-9 minutes
Total time: 2.5-4.5 hours
- 1 tablespoon freshly-squeezed lemon juice
- ¼ cup red wine vinegar
- 3 tablespoons honey
- ½ teaspoon salt
- ¼ teaspoon pepper
- A dash of Tabasco
- ⅓ cup olive oil
- 24 strips of skinless duck breast fillets, about ½-inch thick by 2-inches long
- 6 jalapeño peppers
- 24 thin-sliced strips of prosciutto
- 24 slices of just-ripe mango, about ½-inch thick by 2-inches long
- 24 toothpicks or small wooden skewers
1. To prepare the marinade, whisk together all ingredients except olive oil in a large, nonreactive bowl until well blended. While whisking, add olive oil in a thin stream until emulsified. Add sliced duck, cover and refrigerate 2 to 4 hours, turning occasionally.
2. Place jalapeño peppers on a cutting surface and slice 4 pieces lengthwise from the outside. This will eliminate splitting and scraping seeds away. When you’re done with each pepper, you should have 4 seed-free jalapeño slices plus the stem section with the ribs and seeds attached. If you prefer your duck on the spicy side, add some of the seeds to the marinade.
3. Remove duck strips from marinade and drain. Lay prosciutto slices on a work surface. Place a strip of jalapeño, then mango, and finally duck across one end of the prosciutto. Roll prosciutto up and over the duck, jalapeño and mango while keeping it snug with your fingers. Secure with a toothpick.
4. Cook evenly on a hot grill, cast-iron skillet, or broiler until lightly browned on all sides (for about 7 to 9 minutes total).