Duck Breast with Prosciutto and White Cheddar
Servings: 4
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.