Bacon Wrapped Duck Breasts Recipe - Allrecipes.com
Bacon Wrapped Duck Breasts Recipe
  • READY IN 21+ hrs

Bacon Wrapped Duck Breasts

Recipe by  

"A simple way to prepare duck breasts without the 'gamey' taste. Serve with wild rice and fresh bread for a special meal."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. 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 to remove the gamey. Change the salt water twice, or until mostly clear.
  2. The next morning, discard the salt water, and pour salad dressing over the duck breasts, and marinate for at least 8 hours.
  3. Preheat the oven to 350 degrees F (175 degrees C). Wrap each breast half in one strip of bacon, and secure with a toothpick. Place the breasts in a 9x13 inch baking dish.
  4. Bake for about 1 hour, or until bacon is crisp, and duck is cooked through.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 21 hrs 15 mins

Footnotes

  • On the grill
  • Preheat the grill to medium-high heat. Grill duck breasts for about 30 minutes, turning once.
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Reviews More Reviews

Most Helpful Positive Review
Jun 05, 2005

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

 
Most Helpful Critical Review
Jan 20, 2004

This was ok...I didn't soak or marinate as long as recommended, and didn't really like the Italian flavor the dressing added to the duck. I did double up on the bacon though (hoping to try and get this meat past my 9 yr old son). The bacon does help, but as mentioned in a previous review, when cooking in the oven you might want to turn meat over after bacon crisps to allow the bacon on the underside to crisp also. In the end it wasn't anything I'll probably make again. Think next time I cook duck, I'll go with a little bit more "traditional" of a recipe for duck.

 

19 Ratings

Oct 13, 2003

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!

 
Jan 01, 2004

Finally, a way to fix all the duck my husband brings home from hunting! I did think it was a little salty and will cut down on that next time. I loved the bacon taste and may double the bacon next time.

 
Nov 16, 2007

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.

 
Feb 23, 2007

Being an avid waterfowl hunter as well as cook, I always have lots of duck and goose to cook. I've cooked it just about everyway you can think of and this is one of my favorites. I will throw a couple suggestions out that I use as an addition to this base. First, I alwasy slice my duck breasts into the size chunks I'm going to use before I marinate them. Secondly, sometimes I soad them in cola for 24 hours or so. The italian dressing is a must and leave it in there as long as you can (24 hours isn't too much). The only other thing I do is to add a half pepperocini, water chestnut, banana pepper or jalepeno between the duck and the bacon - just to give it a little something else. Cook until the bacon is done and DO NOT OVER COOK - medium or medium rare is the way to go. Wash down with ice cold beer!

 
Jun 22, 2009

I tweeked this a bit; first, we raise our own domestic ducks, and we enjoy the flavor of duck. So I don't soak the meat to remove any flavor from it, nor do I marinate it in anything. I use the other reviewer's suggestion of the jalepeno and it's a big hit. I simply lay out a piece of bacon (I use turkey bacon to cut out a little of the fat), lay a piece of duck on it, put a jalepeno in the center of the duck and roll it all up. I usually chop up some fresh veggies and bake the duck on top of the veggies. I've also grilled it the same way, except I wrapped it all up in foil to retain the moisture. It's been a huge hit every time!

 
Dec 01, 2008

I have made this dish many times and it is always a crowd favorite. If someone is new to duck, this would be perfect! NOTE: I sometimes use 50/50 Italian dressing & Ranch Dressing - sounds weird, but it's amazing :)

 

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Nutrition

  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 30.1 g
  • 46%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 6357 mg
  • 254%

* Percent Daily Values are based on a 2,000 calorie diet.

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