Bacon Wrapped Grilled Duck Breast

 

Many of our guests leave without taking ducks because they don’t know how to prepare them. One of my goals is to make waterfowl recipes that are so tasty that everyone leaves with the birds they shot. We have hunters who tell us they aren’t allowed to bring game into their houses. It is forbidden by their wives. Many men are the chefs when it comes to cooking what they kill, and the outdoor grill seems to be the go-to method. Perhaps because the game remains outside the wife’s domain! Luckily for these hunters, grilling game, especially cooked rare or medium rare, is the way to go.


 

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Bacon Wrapped Grilled Duck Breast

Serves 12 to 18

6 to 8 duck breasts, skinned (3 to 4 ducks)

6 to 8 slices Applewood smoked bacon

MARINADE

¼ cup dark rum

¼ cup soy sauce

¼ cup canola oil

1 teaspoon grated fresh Ginger

1 tablespoon brown sugar

RED CURRANT SAUCE

12 ounces red currant jelly

2 tablespoons Dijon mustard

1 teaspoon ground

1 to 2 ounces dry white wine

Place duck breast in a Ziploc freezer bag.

Pour marinade over breasts. Remove as much air as possible from the bag and massage to distribute marinade over each breast. Place bag in a bowl or dish and refrigerate for several hours or overnight.

Remove breasts from marinade and wrap each with a bacon slice. Secure with a wooden toothpick. Grill 4 minutes over moderate heat. Turn over and grill 2 to 4 minutes. Do not over cook. The duck is best cooked medium rare (meat thermometer reading of 130 degrees F). Let rest for 5 minutes. Slice across the grain at an angle and serve with Red Currant Sauce.

FOR THE SAUCE: Combine above ingredients in a small saucepan and cook over low heat. Stir until combined. Serve warm.

 
 
 
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