Sunday, January 9, 2011


Yes, you read the title correctly; this is duck. Needless to say, my hubby is a waterfowl hunter and brought these home yesterday. He has tried and tried over the years to convince himself to like duck meat, but all recipes have failed him until now. So, this post is all for him! I'm sure not many of you will get the chance to use fresh duck breast for this recipe, but chicken or steak would work just fine I'm sure.
I am not one to get very excited about trying wild game meat, but my husband had such high hopes for this duck, I had to try it. To my surprise, it was actually good and I couldn't really detect any "gamey" flavor. My kids inhaled it! It's so funny to me that they love to watch their dad cut the meat out, prepare it, then eat it and love it!
** By the way, HE did this all by himself! **

Recipe adapted from Delta Waterfowl website
  1. "Butterfly" duck breasts by laying them flat and cutting them parallel to the cutting surface such that you create a generous "pocket" in the middle of the meat.
  2. Marinate the meat in your favorite marinade for at least a couple hours but overnight is better. We used bbq sauce with a few dashes of liquid smoke.
  3. Spread a generous amount of cream cheese on the inside of the butterflied duck breast; the more, the better in our opinion.
  4. Slice onions and sweet peppers very thinly and place a layer of each inside your butterflied duck breast, on top of the cream cheese. (We didn't use onions)
  5. Cut a pound of bacon in half, lengthwise and use these half slices to roll up the duck breast, keeping the sliced vegetables tightly tucked inside. (We opted to use pancetta and just kind of unrolled it.)
  6. Place several toothpicks through the bacon and on either end of the duck breast to hold it all together.
  7. Grill rare to medium rare for best results. Typically as soon as the bacon gets come color, the wraps are done. (To about 150 internal temperature.)

1 comment:

Carrian said...

whoa!!! Way to go!! I've never attempted duck