RUMAKI
This traditional hot appetizer is always a crowd pleaser. Chicken livers and water chestnuts are marinated in a simple, savory sauce, then wrapped with bacon and fried.
Provided by Dot
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h35m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 259 calories, Carbohydrate 6.1 g, Cholesterol 115.6 mg, Fat 21.3 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 5.6 g, Sodium 1633.2 mg, Sugar 5.1 g
MARINATED WILD DUCK RUMAKI
Wild duck has a "liver-y" flavor and look, which I do not like. However, my husband is a duck hunter so I had to figure out what to do with his catch. I came up with this recipe years ago and make it as an appetizer on Thanksgiving or Christmas. The marinade takes care of the gamey flavor, so even I enjoy eating these tasty little treats. My husband and 3 boys always gobble these down in one sitting. It's great finger food. You can adjust the marinade by tasting it before putting the duck in it. Make sure you inspect the duck for BBs! This recipe requires marination overnight.
Provided by Gina Farina
Categories Poultry
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 354.4, Fat 32.4, SaturatedFat 9.7, Cholesterol 38.6, Sodium 2484.2, Carbohydrate 5.5, Fiber 0.5, Sugar 3, Protein 10.5
RUMAKI TERIYAKI
Provided by Valerie Bertinelli
Categories appetizer
Time 1h40m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Stir together the teriyaki sauce and garlic in a medium bowl, then add the livers and water chestnuts. Toss to coat. Marinate, covered, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour.
- Preheat the boiler. Remove the livers and water chestnuts from the marinade and discard the marinade. Lay 1 bacon half on a cutting board and place 1 piece of liver and 1 water chestnut in the center. Fold one side of the bacon over them, and thread a toothpick through the bacon, then the chestnut and liver. Wrap the remaining bacon edge around this parcel and secure on the toothpick. Repeat with remaining ingredients to make 24 rumaki.
- Broil the rumaki on a rack set over a baking sheet (covered with aluminum foil for easy clean up) 2 inches from the heat for 4 minutes. Flip them over and broil for 2 minutes more. Brush the rumaki with additional teriyaki sauce and return to the broiler for 2 more minutes. Place on a serving tray and serve immediately.
GRILLED WILD DUCK BREAST
A simple way to treat SMALL duck - and it's a HUGE hit! It's like having steak. Use the breasts, save the rest of the bird for a stew or stock.
Provided by Spencer & Serena
Categories Meat and Poultry Recipes Game Meats Duck
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
- Preheat a grill for medium-high heat.
- Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 4.8 g, Cholesterol 222.5 mg, Fat 10.7 g, Fiber 0.1 g, Protein 43.2 g, SaturatedFat 1.8 g, Sodium 346.3 mg, Sugar 1.8 g
DUCK MARINATED IN RED WINE AND ORANGE
Provided by Nigella Lawson
Categories dinner, weekday, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind. Mix well and add duck breasts. Seal bag and mix again. Refrigerate for at least 1 hour or up to 24 hours.
- Remove duck from marinade and shake off excess liquid. Heat and lightly oil a grill, ridged skillet or heavy flat skillet. Cook duck breasts to taste, turning frequently, 10 to 15 minutes. If desired, cooked breasts may be wrapped in foil and held for 10 minutes until serving.
- To serve, thinly slice breasts diagonally and arrange on a serving plate. Pour any juices in pan or foil on top. Garnish with chives, and serve.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 2 grams, Sodium 238 milligrams, Sugar 2 grams, TransFat 0 grams
PINEAPPLE RUMAKI
I got this from an appetizer book from many years ago that had three different recipes for Rumaki, but this one was/is my favorite. Sweet yet flavorful. When I bring this parties, everyone LOVES them. They fly off the plate! It's a great finger food and can be made in advance (one or two days max) and refridgerated until it is time to serve. I prefer to serve them hot/warm, but they are just as good when cold.
Provided by Efz001 in the Midwe
Categories Pineapple
Time 45m
Yield 36 rumaki pieces, 36 serving(s)
Number Of Ingredients 4
Steps:
- Combine the french dressing and pineapple chunks in a bag to marinate for 15 minutes.
- Cut each of the bacon slices into three pieces (1 bacon slice=3 small stripes of bacon).
- Preheat your oven to broil and set for 350 degrees.
- After the 15 minutes are up, take the pineapple chunks and wrap them with the bacon and put a wooden toothpick through the bacon and the pineapple to secure the rumaki together.
- Take a baking sheet and put the rumaki onto the baking sheet.
- Broil one side of the rumaki until it looks done, which should be around 6-8 minutes depending on how hot your oven is (if you want the rumaki to be crisper, leave it under the broil for a little longer).
- After the one side of the rumaki is cooked, take the baking sheet out. Grab the toothpick and flip the rumaki to the other side, which is not cooked. (Be careful as the baking sheet will be hot.).
- Put the baking sheet in the oven again. Broil for another 6-8 minutes.
- Take the baking sheet out of the oven and let cool for a few minutes.
- Now get ready to serve the rumaki.
RUMAKI
Make and share this Rumaki recipe from Food.com.
Provided by _Pixie_
Categories Poultry
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cut the chicken livers in half or into large chunks.
- Cut the largest chestnuts in half.
- Cut the bacon strips in half, crosswise.
- Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick.
- Place in a shallow pie plate as you make them.
- Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving.
- Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides.
- Serve hot.
Nutrition Facts : Calories 170, Fat 12.1, SaturatedFat 4, Cholesterol 146.2, Sodium 553.6, Carbohydrate 5.1, Fiber 0.6, Sugar 1, Protein 9.9
TENDER BAKED CHICKEN LIVER RUMAKI
This version of these popular little hors d'oeuvres was shared with me by Chef Claude of the Pinetop Country Club chef, here in Arizona. He bakes his rumaki which leaves them still soft and moist when fully cooked rather than a hard, dry lump. My husband and I love this version and can make a meal of them! Since these marinate, you must start them early. Marinating time is not included in the preparation time.
Provided by Lorraine of AZ
Categories Chicken Livers
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Wash and trim chicken livers; cut each in half. Cut bacon strips in half and precook strips halfway. This is important since otherwise they would not finish cooking in a timely manner when baked. Be sure not to cook the bacon till it is crispy or it will not wrap around the livers properly.
- Wrap one bacon strip around each liver half. Some people also include a water chestnut half with the liver, but I do not.
- Fasten bacon around liver with a toothpick.
- In a bowl or large plastic storage bag, combine the soy sauce, brown sugar and bourbon, if used. Add the prepared rumaki and cover the bowl or seal the bag. Allow to marinate for 6 to 8 hours or two hours at the least. Drain well.
- Arrange rumaki on a baking sheet with sides. Bake in a preheated 325 degree oven for 1/2 hour or until cooked as desired.
Nutrition Facts : Calories 229.5, Fat 18.9, SaturatedFat 6.3, Cholesterol 156.5, Sodium 678.1, Carbohydrate 2.8, Fiber 0.1, Sugar 2.3, Protein 11.4
More about "marinated wild duck rumaki recipes"
BEST RUMAKI RECIPE | HOLIDAY APPETIZER - BUTTER N THYME
From butter-n-thyme.com
4.9/5 (8)Calories 167 per servingTotal Time 33 mins
- I like to clean/remove as much excess from the livers as possible while keeping the livers "Large" as possible
- Once the livers are cleaned place them into the marinade listed above. Let the livers marinate for one hour.
- Slice the bacon in half lengthwise. You do not want to use too much bacon, or risk chewy Rumaki. Cutting each bacon strip in half will make it easy to wrap each chicken liver
- Lay one piece of bacon flat on a cutting board. Take a slice of water chestnut and place it at one end of the bacon. Add a piece of liver next on top of the water chestnut. Optional: Add small slices of jalapeno
FIVE CLASSIC WATERFOWL RECIPES | DUCKS UNLIMITED
From ducks.org
- TEAL Á L'ORANGE. Teal rank at the top of many lists of best-eating ducks. These diminutive fast fliers are one of the few ducks that can be cooked whole rather than in parts.
- ROASTED WILD GOOSE. The classic picture of a plump goose on a roasting platter, flanked by roasted fruits and vegetables, undoubtedly depicts a farm-raised bird.
- PAN-SEARED DUCK BREAST WITH WILD RICE. This simple recipe is a variation on the traditional pairing of ducks with wild rice. While stuffing wild ducks can lead to overcooking, this dish turns duck breast fillets into tender, mouthwatering morsels.
- MARINATED DUCK LETTUCE WRAPS. This easy dish is a tribute to Peking duck, which typically requires a few days to prepare. If more pronounced flavor is desired, allow the duck fillets to marinate for up to 24 hours.
- DUCK GUMBO. This classic Louisiana stew is a common menu item in bayou duck camps. There are perhaps more versions of this recipe than any other.
BASIC DUCK MARINADE - THE SPORTING CHEF
From sportingchef.com
OUR BEST MARINATED DUCK RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
MAKING MARINADES AND RUBS | DUCKS UNLIMITED
From ducks.org
VENISON RUMAKI APPETIZERS | WILD GAME CUISINE
From nevadafoodies.com
WILD DUCK AND GAME MARINADE - REALCAJUNRECIPES.COM
From realcajunrecipes.com
RUMAKI RECIPE | EPICURIOUS
From epicurious.com
GOOSE RUMAKI APPETIZERS | WILD GAME CUISINE - NEVADAFOODIES
From nevadafoodies.com
WILD DUCK MARINADE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DUCK RUMAKI - EASY COOK FIND
From easycookfind.com
BASIC DUCK MARINADE | REALCAJUNRECIPES.COM: LA CUISINE DE MAW …
From realcajunrecipes.com
GOOSE RUMAKI RECIPE - CANADA GOOSE RUMAKI - YOUTUBE
From youtube.com
You'll also love