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,