Bacon-Wrapped Stuffed Wild Duck Breasts
Tender, flavorful wild duck breasts stuffed with Monterey Jack cheese, prosciutto, onion, and a touch of heat from serrano peppers, wrapped in bacon, and grilled to perfection. Perfect for appetizers or a show-stopping dinner.
Servings: 4
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.