1½ pounds duck liver, cut into 1-ounce 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 segments
8 wooden skewers, soaked in water for 30 minutes if char grilling
½ cup soy sauce
2 tablespoons brown sugar
2 garlic cloves, minced
½ teaspoon grated ginger
½ teaspoon Madras curry powder
¼ teaspoon cayenne (optional)
½ teaspoon dark sesame oil
1 scallion, minced
¼ cup minced scallion greens, for garnish
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.
bacon recipe courtesy of: The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer and Jon M. Vann. Wiley, 2003