Looking for an easy but elegant way to enjoy your feathered harvests? Try my delicious stuffed, tied and grilled wild duck recipe.
Each butterflied duck breast is filled with prosciutto ham, 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 and let rest before slicing.
Be sure to watch out… you may just convert some of the pickiest eaters into full fledged waterfowl hunters. Enjoy!
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 slices of cheese with the prosciutto and set each one in the middle of the individual breasts. Place a sage leaf on top and close the duck breast. Using butcher’s twine, tie two pieces of twine on each end of the breast to secure the stuffing in place.
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 15 minutes).
Remove and set on a cutting board letting the breasts rest for 5 minutes. Slice on a bias or angle and serve.
Ingredients
- 8 boneless skinless duck breasts
- 8 slices of prosciutto
- aged white cheddar, 1/4 inch thick slices
- 8 fresh sage leaves
- McCormick Montreal steak seasoning
- 1 tbsp extra virgin 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 slices of cheese with the prosciutto and set each one in the middle of the individual breasts. Place a sage leaf on top and close the duck breast. Using butcher’s twine, tie two pieces of twine on each end of the breast to secure the stuffing in place.
- 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.
Last Saturday was our duck opener. We shot well and must got limit’s. You sent this duck breast with prosciutto recipe to my email. I forwarded to the club before we got there. Everyone agreed to try it. So Saturday night that was served. It was very good. Kid’s who don’t usually like duck had a second one. Keep these great recipes coming. There were 18 hunters at the time.
Gary