12943 Bacon-Wrapped Duck Liver with Water Chestnut and Scallion Serves 8 Wed Aug 06 08:12:56 -0700 2008 Tue Feb 03 13:42:46 -0800 2009 Licensed http://www.chow.com/recipes/12943 Tue, 03 Feb 2009 21:42:46 GMT Rumaki is a Hawaiian classic with a strong Japanese influence. It is a mainstay of the famous Hawaiian pupu platter. Rumaki can be done as individual portions on toothpicks for party food or threaded onto wooden skewers for sit-down dinners. Traditionally rumakis are made with chicken livers, but the use of duck liver adds a sophisticated twist.

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  • Place a piece of duck liver on top of a section of bacon. Top with half a water chestnut. Wrap the bundle tightly with the bacon and place on a skewer.
  • Skewer a scallion portion and repeat until 3 bundles are in place. Repeat to make 8 skewers, each with 3 rumaki bundles. Place the skewers in a resealable plastic bag.
  • Combine the soy sauce, brown sugar, garlic, ginger, curry powder, cayenne, if using, sesame oil, and scallion and mix well to blend. Pour the marinade over the skewers in the bag and marinate at least 4 hours, refrigerated.
  • Drain and reserve the marinade. Place the skewers on a parchment-lined baking sheet.
  • Bake at 375°F [190°C] for 12 to 15 minutes, turning halfway through the cooking process, or until done. The bacon should be crisp and the liver cooked medium.
  • While the skewers are baking, heat the marinade to a boil and reduce the volume by half. Reserve.
  • Garnish with the minced scallion greens and serve the skewers hot, 1 skewer per person, brushed with the reduced marinade.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 1½ pounds [675 g] duck liver, cut into 1-ounce [30-g] pieces and soaked in milk for 10 minutes

    ]]>     12 slices smoked bacon, cut in half and cooked half done

    ]]>     12 whole water chestnuts (fresh, if available), cut in half

    ]]>     24 scallions, white parts only, cut into 1½-inch [4-cm] segments

    ]]>     8 wooden skewers, soaked in water for 30 minutes if char grilling

    ]]>     ½ cup [120 mL] soy sauce

    ]]>     2 tablespoons [30 mL] brown sugar

    ]]>     2 garlic cloves, minced

    ]]>     ½ teaspoon [3 mL] grated ginger

    ]]>     ½ teaspoon [3 mL] Madras curry powder

    ]]>     ¼ teaspoon [1 mL] cayenne (optional)

    ]]>     ½ teaspoon [3 mL] dark sesame oil

    ]]>     1 scallion, minced

    ]]>     ¼ cup [60 mL] minced scallion greens, for garnish

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