Reviewed: Nov. 20, 2011

absolutely delish!!!!!!!

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Reviewer:

evonnekramer

Cooking Level: Intermediate

Living In: Forest Hills, New York, USA

Reviewed: Nov. 14, 2011

I actually make a small slice into the duck and add some cream cheese and a jalapeno slice, then wrap in bacon. Yum!

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Reviewer:

MichaeleM

Cooking Level: Intermediate

Home Town: Elberfeld, Indiana, USA

Living In: Lyons, Indiana, USA

Reviewed: Aug. 3, 2011

A great way to prepare duck! Mine did not take an hour to cook, more like 40-45 minutes. My husband and son are both avid waterfowl hunters and I'm always looking for new ways to prepare what they bring home. This was good!

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Reviewer:

Mother Ann

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Cooking Level: Intermediate

Home Town: Streetsboro, Ohio, USA

Living In: Ravenna, Ohio, USA

Reviewed: May 30, 2011

Excellent!

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Reviewer:

Dhslinz01

Reviewed: Jun. 21, 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!

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Reviewer:

Mary

Reviewed: Feb. 23, 2009

Another variation is to add a piece of jalepeno. Just cut the breasts into thin pieces and then wrap around the jalepeno piece and wrap in bacon. Then Grill with bbq sauce.

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Reviewer:

Gogs630

Cooking Level: Intermediate

Home Town: Huron, South Dakota, USA

Reviewed: Feb. 2, 2009

This recipe is wonderful!! I have made it a couple of times now. Letting it soak the dressing keeps the flavor locked inside as well. Also, cooking time is key when cooking duck. If you over cook it you will end up with more of a "liver flavor". I'm not crazy about that. Its great when you go for more of a med/rare instead of a med/well. Great recipe!!! A keeper!

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Reviewer:

Jeanna

Cooking Level: Intermediate

Living In: Huntington, West Virginia, USA

Reviewed: Dec. 1, 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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Reviewer:

Ryan

Reviewed: 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.

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Reviewer:

Heather

Reviewed: Mar. 22, 2007

My husband and I thought this recipe was only O.K. From other reviews, it sounded like the recipe was too salty. I didn't soak in salt water because of trying to cut down on salt, but soaked it in milk. Maybe the salt is needed for this recipe. I didn't find the Italian dressing to add much flavor. Maybe it needs to be marinated longer than 8 hours, or maybe a different brand of Italian dressing than the one I used is needed. We rather have beef, pork, chicken or seafood than duck or venison, but we have to eat it because my husband hunts. For someone that really likes wild duck this could be the recipe for them, but not for us. I rather fry or grill our duck breasts. Thank you anyways for the recipe.

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