Another Wild Game Favorite: Duck Breast with Prosciutto and White Cheddar

Looking for an easy yet mouthwatering way to enjoy your feathered duck breast harvests? Try my delicious bacon-wrapped stuffed wild duck breasts, perfectly stuffed, tied, and grilled to perfection.

Each butterflied duck breast is filled with prosciutto, aged white cheddar, and a fresh sage leaf. Brush the tied exterior with olive oil and season with a blend of coarse salt and spices. Grill for 15 minutes or less, then let rest before slicing to lock in the juices.

These bites are so flavorful that you might just convert even the pickiest eaters into full-fledged waterfowl hunters. For a fun twist, be sure to also try my other Bacon-Wrapped Stuffed Wild Duck Breast recipe filled with Monterey Jack, serrano peppers, and prosciutto for a slightly spicier take on this crowd-pleasing appetizer.

Two Cooking Options: Traeger or Traditional BBQ Grill

There are two great ways to cook these bacon-wrapped stuffed duck breasts depending on your setup and preference.

Traeger Grill: Preheat the Traeger to 400°F. Place the duck breasts on the hot grates and close the lid. Cook for 5 minutes, then rotate 90° and cook for another 5 minutes. Flip the duck over and cook for an additional 5 minutes, for a total of 15 minutes. The Traeger adds a subtle smoky flavor while keeping the bacon crisp and the duck tender.

Traditional BBQ Grill: Preheat a medium-high grill to approximately 400°F and lightly oil the grates. Place the duck breasts over indirect heat and cook for 5–7 minutes per side, adjusting for the size of the breasts. For extra crispiness on the bacon, finish over direct heat for 1–2 minutes per side. This method delivers a perfectly cooked duck with a slightly smoky, grilled flavor.

Both methods produce juicy, flavorful duck breasts and make for a fun, impressive wild game appetizer or main course. Always let the meat rest for 5 minutes before slicing to retain juices.

Cheese Options for Your Stuffed Duck Breasts

While aged white cheddar is classic, these duck breasts are very versatile, and you can experiment with other cheeses to suit your taste. Monterey Jack, Gruyère, Gouda, or Pepper Jack all melt perfectly and add unique flavors. Choosing a sharper cheese gives a bolder taste, while a milder cheese keeps the focus on the richness of the duck. Feel free to mix and match for a creative twist on this wild game appetizer or main course.

Bacon-Wrapped Stuffed Duck Breasts with Sage and Cheddar

Tender duck breasts stuffed with aged white cheddar, prosciutto, and fresh sage, wrapped in bacon and grilled to perfection. A simple yet impressive wild game appetizer or dinner.

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: duck breasts, duck recipes, stuffed duck

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4

Ingredients

• 8 boneless, skinless duck breasts
• 8 slices of prosciutto
• Aged white cheddar, cut into ¼-inch thick slices
• 8 fresh sage leaves
• McCormick Montreal steak seasoning, to taste
• 1 tbsp extra virgin olive oil
• Butcher’s twine

Instructions

• Place the duck breasts on a sturdy cutting board. Using a sharp knife, carefully butterfly each breast horizontally, stopping before cutting all the way through.
• Wrap each cheese slice with prosciutto and place it in the center of the breast. Top with a fresh sage leaf and close the breast.
• Brush both sides with olive oil and season with Montreal steak seasoning.
• Preheat the Traeger grill to 400°F. Once the grates are hot, place the duck breasts on the grill and close the lid. Cook for 5 minutes.
• Rotate the duck 90° and cook for an additional 5 minutes. Flip the duck over and cook for another 5 minutes (total cook time ~15 minutes).
• Remove from the grill and let rest on a cutting board for 5 minutes. Slice on a bias or angle and serve immediately.

Traeger Grill:

• Preheat the Traeger to 400°F. Place the duck breasts on the hot grates and close the lid. Cook for 5 minutes, then rotate 90° and cook for another 5 minutes. Flip the duck over and cook for an additional 5 minutes, for a total of 15 minutes. The Traeger adds a subtle smoky flavor while keeping the bacon crisp and the duck tender.

Traditional BBQ Grill:

• Preheat a medium-high grill to approximately 400°F and lightly oil the grates. Place the duck breasts over indirect heat and cook for 5–7 minutes per side, adjusting for the size of the breasts. For extra crispiness on the bacon, finish over direct heat for 1–2 minutes per side. This method delivers a perfectly cooked duck with a slightly smoky, grilled flavor.

Notes

• Adjust cooking times for smaller duck breasts to avoid overcooking.
• Medium-rare is ideal for duck, but cook to your preferred doneness.
• Tying the breasts with butcher’s twine keeps the stuffing neatly inside during cooking.
• Serve as a show-stopping appetizer or main dish with sides like roasted vegetables or polenta.
• You can swap cheddar for gouda, Gruyère, or pepper jack for a different flavor profile.

More Waterfowl Recipes to Try

If you enjoy cooking duck and goose, here are a few more flavorful waterfowl recipes to explore:

• Specklebelly Goose Piccata – Bright, lemony, and pan-seared, this dish highlights the rich flavor of goose with a classic piccata sauce.
• Duck Tenderloin Stir-Fry – A quick, weeknight-friendly recipe packed with vegetables and bold Asian-inspired flavors.
• Wild Goose Potstickers – A fun way to use ground goose in crispy, savory dumplings perfect for appetizers or game-day snacks.
• Duck Rangoon – Creamy, crispy, and always a crowd favorite, made with tender duck meat instead of crab.
• Bacon-Wrapped Stuffed Duck – A hearty, indulgent dish featuring duck breasts stuffed with cheese or vegetables and wrapped in bacon.