Bacon Wrapped / Cream Cheese & Pepper Duck
F
ollow these steps to make the fantastic duck Carly Michie and Rob Olson cooked on Canada in the Rough. You can't go wrong with this duck, as a meal or an appetizer!
- "Butterfly" duck breasts by laying them flat and cutting them parallel to the cutting surface such that you create a generous "pocket" in the middle of the meat. Allow at least two breasts per person.
- Marinate the meat in your favorite marinade for at least a couple hours but overnight is better. We prefer teriyaki sauce and we like to spice it up with red chili sauce or any of your favorite brand of hot sauces.
- Spread a generous amount of cream cheese on the inside of the butterflied duck breast.
- Slice onions and sweet peppers (or hot peppers if you want a bigger kick) very thinly and place a layer of each inside your butterflied duck breast, on top of the cream cheese.
- Cut a pound of bacon in half, lengthwise and use these half slices to roll up the duck breast, keeping the sliced vegetables tightly tucked inside.
- Place several toothpicks through the bacon and on either end of the duck breast to hold it all together.
- Grill rare to medium rare for best results. Typically as soon as the bacon gets come color, the wraps are done.