- Meat and poultry
- Duck breast
A simple way to prepare duck breasts. Serve with wild rice and fresh bread for a special meal.
27 people made this
- 4 tablespoons salt
- 2L water
- 12 duck breast fillets
- 12 rashers bacon
- 450ml Italian-style salad dressing
MethodPrep:15min ›Cook:1hr ›Extra time:16hr marinating › Ready in:17hr15min
- Mix together salt and water. Set aside 2/3 of the mixture, and pour the rest into a glass baking dish. Soak the duck in the salt water overnight. Change the salt water twice, or until mostly clear.
- The next morning, discard the salt water, and pour salad dressing over the duck breasts, and marinate for at least 8 hours.
- Preheat the oven to 180 C / Gas 4. Wrap each breast half in one strip of bacon, and secure with a wooden skewer. Place the breasts in a 20x30cm baking dish.
- Bake for about 1 hour, or until bacon is crisp, and duck is cooked through.
For the barbecue...
Preheat the barbecue to medium-high heat. Barbecue duck breasts for about 30 minutes, turning once.
Reviews & ratingsAverage global rating:(21)
Reviews in English (19)
Delicious...but...next time I cook this dish, and there will be a next time, I will soak in plain water instead of salt water, or soak for less time, together with the bacon, which is also salty, this dish was slightly too salty.I served with long grain & wild rice as I hadn't tried wild rice before, it wonderful, next time wild rice only. This was the first time my wife had had duck, and she enjoyed it, but it was a little rich for her. I love duck, but it seems to be an aquired taste with some people.Also needs a little something as served with rice and bread its quite a dry meal, even with a glass of white wine as we had.Garry Smith-05 Jun 2005
I have to be creative since I am related to several men who love to hunt. Since waterfowl season recently opened, (and the men's hunt was successful) I had to find some ways to prepare this bird. I'll be honest, I'm NOT a fan of duck (or wild goose) but this recipe was great! I followed the recipe exactly - except I only marinated in Italian dressing for 5 hours instead of eight. Also, I didn't need to secure with toothpicks, I just wrapped the bacon around the breast and placed it seam side down. BUT - I had to flip 3/4 of the way through so that the bacon that was on the bottom would turn crisp like the top had. Thanks Triboys for the easy, no hassel, tasty recipe!-30 Sep 2003
My husband doesnt like italian dressing, so I took the bacon idea and changed the rest. I only soak the duck in plain water, then I saute mushrooms, onion and garlic. Butterfly the breasts and stuff the mixture inside, then wrap in bacon. I then grill the duck until the bacon is nice and crisp. My family loves it.-16 Nov 2007
Bacon Wrapped Duck Breast w/ Jack Daniels Cherry Sauce served w/ Kickin’ Collard Greens and Wild Rice
Ingredients for Duck
1. Wild Duck Breast
2. 1 tbl. of Sea Salt
3. 1 tbl. of Roasted Garlic Pepper
4. 2 Slices of Bacon
Season the duck with the sea salt and roasted garlic pepper on both sides. Sear in sauté pan on both sides evenly to lock in the juices. Wrap bacon strips around duck and put into oven for about 5 to 7 minutes on 350.
Ingredients for Collard Greens
1. 1 tablespoon olive oil
2. 3 slices bacon
3. 1 large onion, chopped
4. 2 cloves garlic, minced
5. 1 teaspoon salt
6. 1 teaspoon pepper
7. 3 cups chicken broth
8. 1 pinch red pepper flakes
9. 1 pound fresh collard greens, cut into 2-inch pieces
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
Ingredients for Jack Daniels Cherry Sauce
1. Pint of Jack Daniels
2. 1 cup of Sugar
3. ½ cup of fresh or dried cherries
Heat up Jack Daniels and reduce to about ¼ left in pan. Add cherries and sugar next until it gets to desired thickness. Add more sugar if not sweet enough.
Bacon-Wrapped Duck Breasts
I was first introduced to this appetizer over a decade ago by my husband’s then-roommate, John, who was, and is, a consummate duck hunter. But most of the hunters I know seem to have some iteration. I think it’s a favorite because wild duck is usually a little gamy and is extremely lean. The marinade helps a lot with the gaminess — as does rinsing the meat well and soaking it in water until the water runs clear — and the bacon keeps the lean meat from drying out during cooking. Plus, everything is better wrapped in bacon!
Before you begin, have your favorite hunter breast the ducks for you, preferably outside. Rinse them several times, then carefully examine them make sure that all of the shot gun pellets are out — biting into steel shot is a good way to break a tooth.
Soak them in cold water for a few hours, then put them to marinate.
After a few hours, take the breasts out of the marinade and pound them flat. This process is neater if you place the breasts in a plastic bag first. Flatten to approximately 1/2 inch. Spread the flattened meat with softened cream cheese and 1-2 jalapeno slices. Roll the breasts tightly, then wrap in bacon and secure with a toothpick.
Grill over medium heat until the bacon is cooked through.
- Breasts from 6-8 ducks
- 1 lb thin bacon
- 1/2 block of cream cheese
- Pickled or fresh jalapeños
- 1/4 cup extra virgin olive oil
- 1/4 cup Lea & Perrin’s Worcestershire sauce
- 1/4 cup red wine
- 2 cloves crushed garlic
- 1 tsp Kosher salt
- 1/4 tsp red pepper
- 1/2 tsp black pepper
Clean and rinse duck breasts until the water runs clear. Combine the marinade ingredients and add the meat. Marinade in the refrigerator for approximately 6 hours, or overnight.
Remove the breasts from the marinade and place them, individually, into a plastic bag. Using a meat mallet or heavy skillet, pound the breasts flat. Spread the flattened breasts with softened cream cheese and sprinkle a few jalapeños, if desired. Roll the breast tightly and wrap in one piece of bacon, securing with a toothpick.
Grill over medium-high heat until the bacon is cooked and the duck reaches a temperature of approximately 140°F(for medium rare). We’ve also had luck cooking these in a grill pan on the stove, and even in a 400°F oven.
The Worlds Best Smoked Duck 3
The reality is, there is more than one way to cook a duck. The first time I brought my limit of seven ducks home I wasn’t exactly sure how I was going to cook’em or what I wanted to try.
The one thing I knew for certain, is that after I breasted-out my ducks I needed to get the blood out of the meat. Robbo gave me a great tip. An over night soak in a mixture of kosher salt and water did the trick. By the next morning pretty much all the blood was out.
While my duck breasts were soaking I had time to get on the internet and research some recipes. I found a few that looked interesting and I settled on one that gave me an idea.
I was going to smoke my duck breast and I was also going to change a recipe that I found for a brine…just a bit.
Here’s the ingredients that I settled on:
2 quarts apple cider
½ cup kosher salt
½ cup brown sugar
2 crushed bay leafs
1 tea sp. cracked peppercorn
1 tea sp. minced garlic
1 tea sp. garlic pepper
Mix your ingredients thoroughly with a wisp until the salts and sugars are dissolved.
This time I am actually going to smoke duck breasts and goose thighs. For the breast prior to brining I cut them in half length wise. For larger breasts such as big mallards I will even cut those into three pieces.
I will let this meat soak for a good twenty four hours. It’s all about adding flavor and ensuring that your meat will be nice and tender when the smoking is complete.
When you remove your breast and thighs form the brine you’ll notice a slight color change. No worries, this is the result of the salts and sugars absorbing into the meat.
Now here is the game changer. Knowing that duck and goose are extremely lean and free of fat also means that it is very easy to over-cook and have it end up chewy and tough. That is exactly what we don’t want.
I knew I needed to add some fat to the meat prior to smoking. In my mind I thought, “why not wrap each piece in bacon”. Everyone knows that anything cooked in bacon is a sure hit. Make sure you get the “Thick Cut Bacon”. It will cost a little more, but the amount of fat in each piece protecting your prized duck or goose is well worth it.
Wrapping each piece of duck and goose is pretty simple. For the duck strips I just take a single piece of bacon and go around it length wise and pin it in place with a tooth-pick. I make sure the tooth-pick is pushed all the way in on the bottom so it’s not in the way when setting your wrapped meat on your smoking rack. It’s OK if it sticks out of the top a bit. For the goose thighs I basically spiral wrap the bacon around the thigh from top to bottom.
Because duck and goose meat is so dense, it’s not like smoking fish. I find that you really do need to smoke at higher temperatures. I use a Little Chief and put it in an insulated box that I built. This works great in getting my smoker up to the temps that I need. Something else I do to get my smoker up in temperature is a combination of chips and pucks.
I like to use the Peterson Smoke Pucks, as they really aid in getting the smoker to the higher temps that I need. I also use smoking chips for flavor. When smoking fish or fowl fruit chips are always a great choice. For this recipe I use apple chips as it complements the apple cider brine very nicely.
The overall smoking time will vary. I usually keep the smoker between 140 and 160 for six to seven hours. As the meat in the smoker warms up I eventually get it up to about 180 for at least the last hour to hour and a half.
Overall smoking time tends to be about eight hours depending on your temps. I want the bacon on the outside of the duck done but not burned.
Because of the bones in the goose thigh meat it actually takes a bit longer to smoke. Once I removed the duck from the smoker the goose thighs were left in the smoker for another hour and a half. Total smoke time for the goose was about nine and a half to ten hours. Again, total time will depend on your smoker temperature control.
Goose thighs on the top rack and the duck strips on the other three racks.
A good look at what the bacon wrapped pieces look like right out of the smoker. Again, the bacon is done but not burned.
Finally I simply unwrap the bacon and prepare the meat for serving. With the duck, I like to cut it into strips. You can see how the meat ends up medium rare and moist. You will not believe the amount of smoke flavor on this fowl, it’s amazing. For the goose thighs, I strip as much meat off the bone as I can. You will find that the goose tends to be just a bit tougher then the duck, however it’s still very flavorful.
Give this smoke duck or goose recipe a try, I think you’ll find a new favorite to serve to your friends and family around the holidays.
Take your softened cream cheese and mix it with 1/2 a cup of shredded cheddar and a tablespoon of the Everglades Seasoning or a complete seasoning of your choice.
Note: If you forgot to set your cream cheese out to get to room temperature don’t worry, you can quickly soften it by taking your cream cheese out of the foil wrapper, putting it in a microwave safe dish, and microwaving on high for 20-30 seconds. Make sure you don’t melt it and that it doesn’t become hot, you want it to soften up just so that it mixes up easily for you.
Bacon-Wrapped Duck Breasts
If the pick-up truck parked in your driveway has ever looked like this, then you probably already have some variation of this recipe, but just in case.
I was first introduced to this appetizer over a decade ago by my husband's then-roommate, John, who was, and is, a consummate duck hunter. But most of the hunters I know seem to have some iteration. I think it's a favorite because wild duck is usually a little gamy and is extremely lean. The marinade helps a lot with the gaminess and the bacon keeps the lean meat from drying out during cooking.
Breasts from 6-8 ducks
1 lb thin bacon
1/2 block of cream cheese
Pickled or fresh jalapenos
Marinade (recipe below)
First, have your favorite hunter breast the ducks for you, preferably outside. Rinse them several times, then carefully examine them make sure that all of the shot gun pellets are out -- biting into steel shot is a good way to break a tooth.
Soak them in cold water for a few hours, then put them in a marinade.
Marinade them for 2-6 hours in the refrigerator.
1/4 cup extra virgin olive oil
1/4 cup Lea & Perrin's Worcestershire sauce
1/4 cup red wine
2 cloves crushed garlic
1 tsp Kosher salt
1/4 tsp red pepper
1/2 tsp black pepper
Combine these in a ziploc bag and shake well. Then add the duck breasts.
After a few hours, take the breasts out of the marinade and pound them flat. This process is neater if you place the breasts in a plastic bag first.
Bacon-Wrapped Duck With Cranberry Sauce Recipe
Protein: 35 g / %
Carbs: 18 g / %
Fat: 15 g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 to 6 duck breasts, skin removed
- 8 bacon slices
- 2 garlic cloves, minced
- 1/4 cup fresh rosemary, minced
- 2 tbsp. thyme leaves, minced
- 2 tbsp. olive oil
- Sea salt and freshly ground black pepper
Cranberry Sauce Ingredients
- 2 cups fresh cranberries
- Zest of 1 orange
- 1/2 cup orange juice
- 2 tbsp. raw honey
- 1 cinnamon stick
- In a saucepan, add the cranberries, orange juice, orange zest, honey, and cinnamon stick. Bring to a boil lower heat and simmer until cranberries begin to “pop” (about 10 to 12 minutes). Remove cinnamon stick and set sauce aside.
- Preheat oven to 400 F.
- In a bowl, combine the rosemary, thyme, garlic, and olive oil season to taste with salt and pepper.
- Rub the duck breast with the herb mixture wrap each breast with 2 bacon slices.
- Warm a skillet over medium-high heat brown the bacon-wrapped breasts 2 to 3 minutes per side.
- Place the browned duck breasts in a baking dish or oven-proof skillet. Pour the cranberry sauce on top of the duck breasts.
- Roast in the oven for 20 to 25 minutes, or until cooked to desired doneness.
- Serve the duck with the cranberry sauce.
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1. Pre-heat grill over low heat.
2. Cut the top off of a beer can (empty first, of course). Combine beer, 1 tablespoon Worcestershire sauce, 1 tablespoon honey and 3 cloves of crushed garlic in the can. You can also use any heat-stable cylindrical container.
3. Generously season the entire duck with garlic pepper seasoning and score a cross-hatch pattern into thighs and breast.
4. Place duck “standing up” over beer can and rest on vertical chicken roaster. Place aluminum lined sheet pan under the roaster, set into grill and close lid.
5. Roast duck for 2 hours. Check every now and then for doneness and to drain rendered duck fat from the aluminum pan.
6. When duck skin has started to brown and crisp, drape 6 pieces of our Applewood bacon (finally — the good stuff) over the breasts and shoulders. Wrap legs with one piece of bacon each.
7. As duck continues to roast, cook 4 slices of our hickory smoked bacon until crispy. Allow to cool slightly, crumble in a bowl, and set aside.
8. Over medium low heat, cook onions in a small skillet until they become translucent. Add 2 tablespoons honey, 2 tablespoons Worcestershire sauce, ½ teaspoon of minced garlic, and beer. Cook until slightly thickened. Remove sauce from heat and whisk in butter and bacon. Keep warm, reserve.
9. Don’t forget about the duck! When the bacon begins to crisp, it’s ready. Remove duck and let rest for 10 minutes. Carve and top with honey-beer glaze before serving.
Bacon Wrapped Duck Breasts recipe - Recipes
Cut duck breasts in half, longways or into quarters (depending on how much bacon you have.)
Marinate duck breasts for at least 4 hours in zip lock bag soaking in Dale’s Wild Game or Steak Seasoning.
(If you don’t like the gamey flavor or duck, you can remove that gamey flavor by adding a tablespoon or 2 of mustard to your marinade)
After 4 hours, Preheat your broiler on your oven. Wrap in breasts in bacon. Skewer bacon with toothpick to secure bacon strips. Place wrapped pieces on cookie sheet wrapped in aluminum foil and once you’re done place cookie sheet in the oven for 8 minutes on the broiler setting.
After 8 minutes pull cookie sheet out and flip duck breasts. Place back in the oven on broil setting for 4 minutes.
Once 4 minutes is up. You can place duck breasts on different plate to help cool faster or serve from cookie sheets. The wood from the toothpicks work great for grabbing the duck without burning your fingers.
- Mix teriyaki sauce, lemon juice, minced garlic, A-1 sauce, and black pepper together.
- Poke holes in the pieces of duck breast with a fork and then place in marinade.
- Let the duck marinate for 12 hours.
- Wrap pieces of duck breast with bacon and use toothpick to hold together.
- Heat grill to 350°F.
- Place bacon wrapped duck breast on grill.
- Remove once bacon is cooked (the duck should be cooked to medium rare).
This duck breast wrapped in bacon recipe is awesome. It’s my new favorite way to cook all those darn ducks in my freezer. I actually like it better than both my Duck Breast à l’Orange and Asian Duck Wrap recipes.
It’s simple enough for anyone to try. I overcooked it a tiny bit on my first try, but it still turned out delicious. Next time I might even add jalapenos and cream cheese just like I did with my Turkey Jalapeno Poppers.
The last piece of this delicious duck appetizer. Too bad I’m going to eat him.
So what are you waiting for? Get out there and give this duck appetizer a shot! Let me know how it goes in the comments below!
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