Cud's Duck Fingers

Serves: 6
Total Calories: 170


6 ducks breast filets (Save the legs and backs for duck gumbo)
1 pound bacon
1 cup Worcestershire sauce
1 cup soy sauce
2 tablespoons dried minced onions or fresh chopped onion
pepper to taste


Mix Worcestershire sauce, soy sauce, onions, and pepper in a large non-reactive bowl. Remove all skin, fat, and membranes from breasts, then cut into 1 inch cubes. Add cubes to the bowl and marinate for 12 hours or overnight in the refrigerator.

When you’re ready to fix the fingers remove the cubes from the marinade and pat dry with paper towels. Lay the bacon on a cutting board and cut into thirds. Wrap each cube with a piece of bacon and secure with a toothpick. Lay cubes on a cake rack in the bottom of a 12-inch Dutch oven. Bake for 15-20 minutes with 12-14 briquets on the bottom and 18-20 briquets on top. At home lay them on a cookie sheet and set them in the oven to broil. When the bacon is crisp on one side take them out, turn, and continue broiling until bacon is done.

Nutritional Facts:

Serves: 6
Total Calories: 170
Calories from Fat: 100

This Cud's Duck Fingers recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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