A lot of people make basic appetizer recipes and then put all their effort into making the entrees. Although there is nothing wrong with making exciting entrees, making amazing appetizers as well ensures that your dinner party will be a resounding success. Duck is a good example of a special meat, which you can use for easy appetizer recipes.
You can even cook duck appetizers on the grill so if you are cooking outside you do not have to be hidden away in the kitchen missing all the fun. You can buy duck from most grocery stores. If a recipe calls for duck to be marinated, stick to the suggested timings. Over-marinating it can result in a tough bird.
Grilled Duck Kabobs With Prosciutto
To make these wonderful appetizers, you will need a skinned, thawed whole duck breast weighing twelve ounces. You will then need to cut it into twelve pieces. Combine half a cup of dry red wine with three tablespoons of olive oil, quarter of a cup of lemon juice, a bay leaf, half a teaspoon of black pepper, half a teaspoon of dry mustard, and two teaspoons of minced garlic in a Ziploc bag. Add the meat to the bag and shake it well, then seal it.
Let it marinate for half an hour in the refrigerator, then take the meat out of the bag and throw the marinade away. Preheat the grill and spray the rack with cooking spray. Wrap half a strip of prosciutto or turkey bacon around each piece of marinated meat and thread two pieces on to six skewers. Grill the kabobs for five minutes per side or until it is cooked to your liking.
Grilled Duck Quesadilla Recipe
This recipe makes enough appetizers for four people and it is perfect if the weather is good for grilling and you want to serve hot appetizers. Preheat your grill to moderately hot. Rub a skinless twelve ounce duck breast with a teaspoon of extra virgin olive oil and sprinkle some salt and pepper on it.
Grill it for about twelve minutes, turning it every couple of minutes. The breast is done when an instant read thermometer inserted into the middle of it reads 145 degrees F. Let the meat rest for five minutes, and then slice it crosswise, very thinly. You can cover and refrigerate the breast before cutting it, if you want to make the dish the following day.
Combine quarter of a cup of plain yogurt with quarter of a cup of chopped fresh cilantro and three tablespoons of sour cream to make a delicious sauce. Divide the meat between four flour tortillas, and then divide two sliced scallions between them and three quarters of a cup of Pepper Jack cheese.
Fold the tortillas in half and grill them for a few minutes, until they are golden brown and crispy and the cheese has started to melt. Slice each one into four wedges and serve with the cilantro yogurt sauce and some lime wedges.
