does this make any sense to try?
So I'm making bacon wrapped duck that I'm planning on putting on top of small sweet potato pancakes, but am a bit concerned with my idea for the marinade/sauce. The idea is to combine sweet chili sauce, soy, and sriracha, marinate the duck over night and then reduce the sauce for topping.
Ideally I'm hoping for a spicy/sweet combination. In the past I only used Italian dressing and teriyaki to marinate the duck and I've never done it with the pancakes. So my questions are these, is it possible to cut the sweetness of the chili sauce without compromising the flavor by any way other using a boatload of soy and/or sriracha? Would it be better to do regular potatos instead of sweet? And finally, would avocado compliment this dish in anyway? I was thinking as a calming flavor between the duck and potato, but don't know if the creaminess would be off putting
Thanks for any help in advance,
I think that sauce has a lot of heavy flavors combined with heavy hitters, duck, bacon, chili (twice), If you have never tried hoisin sauce, look for it in Asian markets, I think that might be a direction you may enjoy exploring.
To cut the sweetness, add the crisp flavors of lime in the reduction. I know what you mean about wanting a balance between the duck and the pancake and what come to mind also is a bit of crunch. Maybe cucumber? some asian slaw, diakon?
Have fun experimenting, only way to grow.
Cucumber had been my second thought, along with water chestnuts, but I hate water chestnuts. Thanks for the tips on the hoisin and lime. The lime had occurred to me as well but I was worried about piling too many flavors in and making the whole thing taste off. Could the same thing be achieved with a really citrusy sauvignon blanc? Only one way to find out I suppose. Might have to do a couple different batches...thanks again