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Friday, March 29, 2024
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HomeDuck Rumaki

Duck Rumaki

Vic Bergeron, the original owner of Trader Vic’s is known for bringing rumaki to the mainland. He said this hors d’oeuvre came from Hawaii, via China and Japan.

This version was regular cocktail fare at the Balboa Club in Mazatlan, Mexico, a long time hunting and fishing club on the costa del oro in Sinaloa. Prepare plenty of margaritas and enjoy this south of the border interpretation.

Serve with 1000 Island Dressing for dipping.

Ingredients

1  duck breast,  skin removed, sliced and cut into 1″ rectangles
12 ounces  bacon,  slices cut in half
16 ounces  jar of sliced hot  jalapeno peppers
24 decorative toothpicks

Preparation

1. In the center of each piece of bacon place a jalapeno  slice  and a piece of duck.
2. Wrap  the bacon tightly around the duck and pepper and secure with a toothpick.
3. Can  be  chilled  over night until ready to cook.
4. Preheat oven  to 400 degrees. Place rumaki on tray and position on center rack of preheated oven.  Bake  for 30 minutes, shaking occasionally.
Credit: Foodista

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