So I titled this Bacon Wrapped Duck, but we do it with Partridge and Pheasant breasts too. But it's especially good for duck because it will cut down on the gamey taste of Merganser's and other strong tasting waterfowl. And this really isn't even a "recipe" more just a suggested quick easy way to prepare your game birds that we enjoy when I don't have the energy to go all Julia Child's on their feathered butts. It's truly wide open to possibilities.
INGREDIENTS:
Duck/Partridge/Pheasant Breasts (However many you got/want/whatever)
BACON!
Spices (my go-to combo is garlic powder, onion powder, ground pepper, sea salt, and smoked paprika)
Sugar (We love coconut sugar, but brown sugar would be just as good)
Heat the oven to 350. Line a pan with foil, lightly spray. Season your breasts as desired. Wrap with the bacon, I usually use two strips per breast, use toothpicks to hold in place if need be (Just don't forget them cause we've done that and trust me it sucks). Put wrapped breasts on your cooking sheet and sprinkle/rub sugar on top. Cook for 15 minutes, then cut into one and check, cook longer if needed. I can't really give an exact time on this because it differs depending on size, type, etc. You're looking for the meat to be done (white meat fully cooked, duck med/rare) and the bacon caramelized on top, almost like candy.
INGREDIENTS:
Duck/Partridge/Pheasant Breasts (However many you got/want/whatever)
BACON!
Spices (my go-to combo is garlic powder, onion powder, ground pepper, sea salt, and smoked paprika)
Sugar (We love coconut sugar, but brown sugar would be just as good)
Heat the oven to 350. Line a pan with foil, lightly spray. Season your breasts as desired. Wrap with the bacon, I usually use two strips per breast, use toothpicks to hold in place if need be (Just don't forget them cause we've done that and trust me it sucks). Put wrapped breasts on your cooking sheet and sprinkle/rub sugar on top. Cook for 15 minutes, then cut into one and check, cook longer if needed. I can't really give an exact time on this because it differs depending on size, type, etc. You're looking for the meat to be done (white meat fully cooked, duck med/rare) and the bacon caramelized on top, almost like candy.