Duck Rumaki Recipes

MARINATED WILD DUCK RUMAKI

Steps:

• Combine all the marinade ingredients in a bowl and mix well.
• Cut the duck breasts into pieces that are about 1/2" x 1/2" x 1-1/2". Place in marinade overnight in the fridge (ziploc works great).
• Cut the bacon in half so that you get twice as many short pieces. Fry until half-way cooked. This is necessary if you want the bacon to be equally cooked as the duck, otherwise the fatty part will be mostly uncooked and too chewy.
• After marinading overnight, drain the duck. Wrap each piece of duck with a piece of bacon and secure with a toothpick (make sure it goes completely through).
• Place wrapped pieces on a foil-lined cookie sheet that has sides. You can put quite a few on a sheet and they will still cook well.
• Bake at 325ºF for 30 minutes or until the duck and bacon are done.
• Serve with a tangy, slightly spicy-hot lemon, orange or apricot dipping sauce, like LeAnn Chin's Lemon Chicken Sauce or Panda Express Orange Sauce. Be sure to serve with sauce!

RUMAKI

Steps:

• Preheat the oven to 350 degrees F.
• Combine the brown sugar, soy sauce, canola oil, sesame oil, reserved pineapple juice, vinegar, black pepper, garlic and grated ginger in a bowl. Add the water chestnuts and marinate for 2 hours at room temperature.
• Cut the pineapple chunks in half and set aside. Cut the bacon strips in half and set aside. Cut the chicken livers into 1/2-inch pieces and set aside.
• To assemble: Lay out a half strip of bacon. Put a slice of pineapple at one end, topped by a slice of water chestnut and a piece of chicken liver. Roll up the bacon and seal with a toothpick. Repeat until all the ingredients are used.
• Place on a parchment-lined sheet pan and brush with the marinade. Bake, brushing with marinade every 10 minutes, until the bacon is crisp and the livers are just cooked but still slightly pink, 35 to 40 minutes. The last 10 minutes, brush with the marinade and sprinkle with the turbinado sugar.

RUMAKI VARIATIONS

Steps:

• Preheat oven to 350 degrees F.
• Cut each slice of bacon in half. Wrap one water chestnut in 1of the pieces of bacon, making sure to overlap. Secure the bacon with a toothpick and put it on a sheet pan. Repeat the process with the remaining water chestnuts, pineapple chunks and scallops.
• Put the pan into the preheated oven and bake until the bacon is crisp, about 20 minutes. Remove, let cool 10 minutes and serve immediately.

RUMAKI

Steps:

• In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
• Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

RUMAKI APPETIZER

Steps:

• Place bacon strips on frying pan with low flame and cover pan.
• Melt some butter or margarine, and add the soy sauce, ginger, sherry and garlic in another frying pan with a container of chicken livers on a medium flame.
• DO NOT ALLOW THE BACON TO GET FULLY DONE, ONLY PARTIALLY DONE.
• While bacon is still soft and only partially done, remove and place strips onto a paper towel to slightly cool.
• When livers are done on both sides, remove from flame and also set aside onto paper towel to slightly cool.
• Slice the chicken livers into somewhat flat pieces.
• Take a piece of chicken liver and a slice of water chestnut and wrap either 1/2 strip of bacon or a whole strip of bacon around the liver and water chestnut, securing it with a wooden toothpick.
• Place the Rumaki onto a cookie sheet, and continue this same procedure, until the cookie sheet is filled and the livers and bacon are gone.
• Set the cookie sheet with all of the Rumaki aside.
• About 20 minutes before company arrives, preheat oven to 450 degrees.
• About 15 minutes before company arrives, place the cookie sheet with the Rumaki into the oven for 10 minutes, and then raise the oven to broil for about 3 to 5 minutes.
• Remove from oven and serve on a hot plate.
• Leave the toothpicks in place so they can pick it up by the toothpicks.