Makes 35-40 appetizers
Ingredients
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2 boneless skinless goose breasts, cut into ¾ to 1-inch cubes
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1 lb. bacon, slices cut in half
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35-40 sliced water chestnuts
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1/3 cup soy sauce, low sodium
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1 tablespoon teriyaki sauce
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1 tablespoon honey
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1 tablespoon fresh ginger, minced
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1 teaspoon olive oil
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1 teaspoon red pepper flakes
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Wood toothpicks, soaked in water
Directions
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Place meat into a bowl and add soy sauce, teriyaki sauce, olive oil, honey, ginger, and red pepper flakes. Gently stir everything together, cover, and refrigerate for 30 minutes or overnight.
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Preheat the oven to 375 degrees. Cut the bacon slices in half and arrange them on a foil-lined baking sheet.
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Cook the bacon for 10-12 minutes until partially cooked. Remove from the oven and set the bacon aside on a paper towel.
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Drain and discard marinade. Place a water chestnut in the center of a slice of bacon, add a slice of meat on top and wrap the bacon around, securing it all with a toothpick.
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Grill until bacon and the goose is cooked through.
Note: you may use duck instead of goose.
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