This recipe was adapted from My New Orleans by John Besh/Andrews McMeel Publishing.
Servings: 4-6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
1/4 cup sugarcane vinegar or balsamic vinegar
2 teaspoons sugar
2 shallots, minced
1/4 cup canola oil
3 tablespoons pecan oil
Freshly ground black pepper
2 whole boneless, skinless mallard breasts, sliced across the breast into strips about 1/2 inch thick (to remove some of the gaminess, you can soak in water, changing the water frequently for a day until the meat loses its darkness or soak in milk.)
6–9 strips of thick-cut bacon, cut in half crosswise
3 pickled jalapeños, thinly sliced lengthwise
12 6-inch wooden skewers, soaked in water
Whisk the vinegar, sugar, and shallots together in a large bowl; gradually add the oils, whisking constantly. Season the marinade with salt and pepper. Add the strips of duck to the bowl and marinate for 30 minutes.
Lay a piece of bacon out on a work surface. Place a strip of duck on top of (and perpendicular to) the bacon and a piece of jalapeño on top of the duck. Season with salt and pepper. Wrap the bacon around the duck and jalapeño and slide a wooden skewer through to secure the roll. Repeat the process with the remaining bacon, duck, and jalapeños, seasoning each with salt and pepper. Discard the marinade.
Prepare a charcoal or gas grill. Meanwhile, wrap the ends of the skewers with aluminum foil to protect them from burning while on the grill.
Grill the duck skewers until the bacon crisps and has rendered its fat and the duck is medium, 5–7 minutes
Serve as is as an appetizer, sandwiched in a biscuit with jelly or marmalade or reserve some of the marinade before marinating the ducks and toss with cooked rice and the finished duck meat, more sliced shallots and toasted pecans.