Bacon-Wrapped Stuffed Duck Breasts: A Showstopping Wild Game Appetizer
Whether you’re making dinner or appetizers for friends and family, these bacon-wrapped stuffed duck breasts won’t last long enough for seconds. Each butterflied breast is filled with Monterey jack cheese, prosciutto, thinly sliced onion, and a hint of heat from serrano peppers. Wrapped in bacon, brushed with olive oil, and seasoned, these ducks are a showstopper for any gathering.
For this recipe, I used the breast meat from teal and gadwall ducks. Their breasts are smaller than other waterfowl, so always monitor cooking times carefully to avoid under- or overcooking. I prefer duck medium-rare, but adjust to your own palate.
Be sure to try my Duck Breast with Prosciutto and White Cheddar: Another Wild Game Appetizer for a flavorful, crowd-pleasing way to enjoy your harvest.
Two Ways to Cook Your Bacon-Wrapped Duck
There are two great ways to cook these bacon-wrapped stuffed duck breasts, depending on your equipment and preference. On a Traeger or pellet grill, the duck cooks evenly with smoky flavor, giving the bacon a crisp exterior while keeping the meat tender and juicy.
If you prefer a traditional BBQ grill, you can cook the duck over medium-high heat using a combination of indirect and direct heat, which allows you to control doneness while still crisping the bacon. Both methods produce a delicious, show-stopping appetizer or main dish, so choose whichever works best for your gathering.
Cheese Options, Prosciutto Variations, and Fun Wild Game Appetizers
For this recipe, feel free to get creative with the fillings. Cheese substitutes like cheddar, pepper jack, or Gruyère work beautifully if you don’t have Monterey Jack on hand. The prosciutto is optional, but it adds a savory, salty layer that pairs perfectly with the duck and bacon. These bacon-wrapped stuffed duck breasts are a fun, playful take on a wild game appetizer.
Bacon-Wrapped Stuffed Wild Duck Breasts
Ingredients
- 8 boneless skinless duck breasts
- 8 Monterey Jack cheese sticks, about ¼-inch thick
- 4 bacon slices, cut in half lengthwise
- 4 slices of prosciutto, cut in half lengthwise
- 4 serrano or jalapeno peppers, halved lengthwise
- 1 small white onion, thinly sliced
- McCormick Montreal steak seasoning
- 1 tbsp 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 stick with prosciutto and place it in the center of the breast. Add a few slices of onion and half a serrano pepper on top, then close the duck breast.
- Wrap each breast with bacon and secure with butcher’s twine. Brush with olive oil and season with Montreal steak seasoning.
Cooking Method 1: Traeger Grill
- Preheat the Traeger to 400°F. Place the duck breasts on the hot grill and close the lid. Cook for 5 minutes. Rotate the duck 90° and cook for another 5 minutes. Turn the duck over and cook an additional 5 minutes (total cooking time ~15 minutes). Remove from the grill and let rest for 5 minutes before slicing on a bias and serving.
Cooking Method 2: Traditional BBQ Gril
- Preheat the grill to medium-high (around 400°F) and lightly oil the grates. Place the duck breasts on the grill over indirect heat. Cook for 5–7 minutes per side, adjusting time for the size of the breasts. Optionally, move the duck over direct heat for 1–2 minutes per side at the end to crisp the bacon. Remove from the grill and let rest for 5 minutes before slicing and serving.
Notes
- Check the size of the duck breasts and adjust cooking time to avoid overcooking small waterfowl like teal or gadwall.
- Medium-rare is ideal for most game meat, but cook to your preference.
- Searing the bacon at the end on direct heat adds extra crispiness.
- These work perfectly as appetizers, served sliced on a platter, or as a main dish with sides.
- Leftovers can be sliced cold for sandwiches or reheated gently.
More Waterfowl Recipes to Try
If you love cooking with duck, exploring other waterfowl opens up a world of delicious possibilities. Try wild goose wontons or wild goose potstickers for bite-sized, flavor-packed appetizers. For hearty mains, duck rangoon offer rich, savory indulgence, while duck and goose fajitas provide a bold, comforting twist on classic Mexican flavors. Experimenting with different waterfowl recipes highlights the versatility of these lean, flavorful proteins and keeps your weeknight dinners exciting.
I made this recipe today with 8 wild duck breasts. I have made wild duck many ways and my family said this is the best duck they have ever had. I didnt have montery jack cheese sticks or prosciutto but substituted havarti cheese sliced thin and some bacon sliced thin in p[lace of the prosciutto. 15 minutes on the traeger was enough time to keep the duck slightly pink in the middle. This will be my go to recipe for wild duck breasts and would be great to serve at a dinner party.