Bacon Wrapped Duck Breasts

Bacon Wrapped Duck Breasts


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

Ingredients 21 h 15 m {{adjustedServings}} servings 394 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  • Prep

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  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.
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  • On the grill
  • Preheat the grill to medium-high heat. Grill duck breasts for about 30 minutes, turning once.
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Reviews 17

  1. 19 Ratings

6/5/2005 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


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!


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.