Duck Camp Hors D'Oeuvres With Bourbon Finish
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
46
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Biscuit Mix (powdered)1
Salt3 tsp
Onion Powder1 tsp
Cayenne Powder1 tsp
Garlic Powder1 tsp
Dill Weed1 tsp
Ground Thyme1 tsp
White Pepper1 tsp
Ground Black Pepper1 tsp
Dry Mustard1 tsp
Paprika1 tbsp
Brown Sugar1.5 tbsps
Olive Oil (not all may be needed)1 tsp
Cornstarch1 cup
BourbonDirections:
1
Special equipment: Toothpicks Assemble dredge ingredients in a 1-quart resealable plastic bag, seal, and shake to mix thoroughly
2
Add the bacon to a cold 10-inch pan (I find a cast iron skillet works well) and put on medium heat
3
When fat has rendered and while bacon is still soft, add onions to the pan with brown sugar
4
Stir onions occasionally, cook until golden brown
5
You can add a bit of salt and pepper if you like
6
While onion is cooking, add meat to the dredge, 5 to 6 pieces at a time, seal bag, and shake bag to coat all pieces
7
Remove dredged pieces, shake off excess, and repeat with remaining meat
8
Remove onions and bacon from the pan, trying to leave as many rendered juices as possible, and set onion mixture aside
9
Add 1/2 of the olive oil to the pan, raise heat to medium temperature a little bit, and allow oil to heat up
10
Add meat, a handful at a time, and use wooden spoon to separate pieces
11
Cook for 10 to 12 minutes, stirring occasionally (note: if meat starts to stick, add a little more oil to pan
12
) Return onion mixture to the pan, and toss
13
Dissolve cornstarch in bourbon and add to pan
14
Continue to cook for about 3 minutes, stirring
15
Liquid should thicken, slightly
16
Remove the meat and onion mixture from the pan and pour the sauce over the top
17
Serve hors d'oeuvres family style with toothpicks and crackers or French bread slices