Bacon Wrapped Duck Breast With Cranberry Duck Sausage Recipes

BACON WRAPPED DUCK BREASTS

Bacon Wrapped Duck Breasts image

A simple way to prepare duck breasts without the 'gamey' taste. Serve with wild rice and fresh bread for a special meal.

Provided by TRIBOYS

Categories Meat and Poultry Recipes Pork

Time 21h15m

Yield 6

Number Of Ingredients 6

Ingredients

¼ cup salt
8 cups water
12 duck breast halves
12 slices bacon
1 (16 ounce) bottle Italian-style salad dressing
toothpicks

Steps:

Mix together salt and water. Set aside 2/3 of the mixture, and pour the rest into a glass baking dish. Soak the duck in the salt water overnight to remove the gamey. Change the salt water twice, or until mostly clear.
The next morning, discard the salt water, and pour salad dressing over the duck breasts, and marinate for at least 8 hours.
Preheat the oven to 350 degrees F (175 degrees C). Wrap each breast half in one strip of bacon, and secure with a toothpick. Place the breasts in a 9x13 inch baking dish.
Bake for about 1 hour, or until bacon is crisp, and duck is cooked through.

Nutrition Facts : Calories 532.3 calories, Carbohydrate 8 g, Cholesterol 242.8 mg, Fat 32.5 g, Protein 50.1 g, SaturatedFat 6.7 g, Sodium 1809.7 mg, Sugar 6.1 g

DUCK SAUSAGE

Duck Sausage image

Provided by Food Network

Time 55m

Number Of Ingredients 12

Ingredients

2 tablespoons ground duck meat
1 cup diced duck meat
2 tablespoons ground duck fat, plus more for cooking sausage
1/4 cup flour (add enough hot water to make a small pastry dough, about 2 tablespoons)
2 tablespoons port wine
1 teaspoon fennel seeds
Salt and pepper
Sugar
1 egg white
1 pound foie gras
Duck skin
Butcher's string

Steps:

Add all ingredients except for the foie gras. Mix well. Roll out and add the foie gras to the center. Roll into a sausage. Cover using the duck skin for casing. Tie with butcher's string to secure. Confit the duck sausage by cooking in duck fat in a very slow heat until cooked (about 25 minutes). Take out and roast in a roasting pan, in a preheated 350 degree oven, until golden brown and crispy.
Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996

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