Smoked Duck En Brochete

• Glaze:
• 1c champagne vinegar
• 1-1.5T red chili flakes
• 1T garlic Minced
• 2T onions minced
• 2c light brown sugar,packed
• 1/4c tomato paste
• 1/2c soy sauce
• 1t salt
• 1stick butter cut in 8-10 chunks
• Smoked Duck:
• 3 skinless duck breasts
• 4 dried figs
• 1 sm jicama
• 8 slices smoked bacon (applewood)
• 4 jalapenos
• 4oz balsamic vinegar

1. Glaze:
2. 1.Simmer champagne vinegar,chili flakes, garlic and onion in a heavy pan until reduced by 1/2
3. 2.Add Brown Sugar, tomato paste,soy sauce, and slat and return to simmer for 3 minutes
4. 3Remove from heat and whisk in butter chunks
5. Smoked Duck:
6. 1.Quarter figs from stem to nose
7. 2. Marinate figs in balsamic for 1 or more hrs.
8. 3. Salt and pepper duck and smoke in stovetop smoker over high heat for 10 min. ( I use Earl grey to smoke)
9. 4. cool and slice duck in 1/4" slices
10. 5. quarter the jalapenos and remove the
11. 6. peel and cut jicama intoo 16 French fry shapes (mandolin)
12. 7. cut Bacon strips in half and cook until halfway done or medium rae
13. 8. Place bacon strips flat on a cookie sheet. Stack a fig slice, jicama slice, jalapeno slice, and duck slice at one end of each piece of bacon and role and secure with a skewer
14. 9. Bake in the oven for 15-20min at 350 degrees
15. 10. drizzle with red chili glaze

vinegar, t, t, t, light brown sugar, tomato, soy sauce, salt, butter, duck breasts, figs, jicama, bacon, jalapenos, balsamic vinegar

Taken from www.epicurious.com/recipes/member/views/smoked-duck-en-brochete-1259226 (may not work)