Quick Answer
STORE-BOUGHT BACON WORKS WELL FOR WRAPPING DUCK, BUT IT'S NOT THE ONLY OPTION. YOU CAN USE THICK, SMOKED BACON FOR A DEEP FLAVOR PROFILE, OR THINNER BACON FOR A LIGHTER, CRISPIER WRAP. JUST CHOOSE A BACON THAT'S NOT TOO SWEET, AS IT MAY OVERPOWER THE TASTE OF THE DUCK.
Choosing the Right Bacon
When selecting bacon for wrapping duck, consider the type and thickness. Thick, smoked bacon like applewood-smoked or hickory-smoked is a great choice for its rich flavor and tender texture. If you prefer a lighter, crisper wrap, opt for thinner bacon. Look for varieties with minimal added sugars to prevent overpowering the duck’s taste.
Preparing the Bacon Wrap
To prepare the bacon wrap, lay a few slices of bacon flat and trim them to the desired size. You’ll need about 1-2 slices per duck breast, depending on the size. Place the duck breast in the center of the bacon slices and season with salt, pepper, and any other desired spices. Roll the bacon slices around the duck breast, securing them with toothpicks if needed.
Cooking the Bacon-Wrapped Duck
To achieve a crispy, caramelized crust on the bacon, sear the duck breast in a hot skillet over medium-high heat for 2-3 minutes per side. Finish cooking the duck in a preheated oven at 400°F (200°C) for 10-12 minutes, or until it reaches your desired level of doneness. While the duck is cooking, glaze the bacon with an orange glaze made from 1 part honey to 1 part orange marmalade, applied every 5 minutes during the last 10 minutes of cooking. This will add a sweet, sticky element to the dish and balance the savory flavors of the bacon.
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