Bacon Wrapped Stuffed Duck

Whether you plan on making dinner or appetizers for friends and family, these bacon wrapped stuffed wild duck breasts won’t last long enough to have seconds.

Each butterflied duck breast is filled with Monterey jack cheese, prosciutto, sliced onion and a hint of heat from the serrano pepper. Wrap in bacon, secure with butcher’s twine and brush the stuffed duck breast with olive oil. Grill for 15 minutes or until done to your liking. Remove and let rest before slicing.

For this recipe I used the breast meat from a couple of teal and gadwall ducks. The breasts were small in comparison to other waterfowl. So be sure to always check your cooking times so not to under cook or over cook the breast meat.

I prefer medium rare for most game meat but everyone has their own palette preference.

Place the duck breasts on a sturdy cutting board. Using a sharp knife, carefully cut the meat horizontally in the middle stopping before severing the two halves.

Wrap the sticks of cheese with the prosciutto and set each one in the middle of the individual breasts. Place a few slices of onion along with a halved serrano pepper on top and close the duck breast. Wrap each duck breast with bacon and secure with butcher’s twine.

Brush a thin layer of olive oil over both sides of the breasts and season with Montreal steak seasoning.

Preheat the Traeger grill to 400 degrees. When the grill grates are hot set the duck on the grill and close the lid cooking for 5 minutes. Rotate the duck and continue cooking for 5 minutes. Turn the duck over and cook for an additional 5 minutes. (Total cooking 15minutes).

Remove and set on a cutting board letting the breasts rest for 5 minutes. Slice on a bias or angle and serve.

Bacon Wrapped Stuffed Duck

Each butterflied duck breast is filled with Monterey jack cheese, prosciutto, sliced onion and a hint of heat from the serrano pepper. Wrap in bacon, secure with butcher's twine and brush the stuffed duck breast with olive oil. Grill for 15 minutes or until done to your liking. Remove and let rest before slicing.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Course: Appetizer, Main Course

Cuisine: American

Keyword: bacon wrapped duck, duck breasts, stuffed duck breast

Servings: 4

Equipment

• butcher's twine

Ingredients

• 8 boneless skinless duck breasts
• 8 Monterey jack cheese sticks, about 1/4 inch thick sticks cut from block cheese
• 4 bacon slices, cut in half vertically
• 4 slices of prosciutto, cut in half lengthwise
• 4 serrano or jalapeno peppers, cut in half lengthwise
• 1 small white onion, thinly sliced
• McCormick Montreal steak seasoning
• 1 tbsp olive oil

Instructions

• Place the duck breasts on a sturdy cutting board. Using a sharp knife, carefully cut the meat horizontally in the middle stopping before severing the two halves.
• Wrap the sticks of cheese with the prosciutto and set each one in the middle of the individual breasts. Place a few slices of onion along with a halved serrano pepper on top and close the duck breast. Wrap each duck breast with bacon and secure with butcher's twine.
• Brush a thin layer of olive oil over both sides of the breasts and season with Montreal steak seasoning.
• Preheat the Traeger grill to 400 degrees. When the grill grates are hot set the duck on the grill and close the lid cooking for 5 minutes. Rotate the duck and continue cooking for 5 minutes. Turn the duck over and cook for an additional 5 minutes. (Total cooking 15minutes).
• Remove and set on a cutting board letting the breasts rest for 5 minutes. Slice on a bias or angle and serve.

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