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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