Bacon Wrapped Pan Seared Duck Breast Medallions

Want to serve duck in a way that will just delight your taste buds, as well as being eye candy, well this this recipe is sure to please then.

Take one large duck breast and trim all four sides flat, one breast will cut into six small round medallions. You can use the left over trim cut into tiny peices in a soup or stew at a later point. This will take 3 peices of bacon, cut in half, one half per medallion.

Wrap your bacon around your peice of duck breast, you can do it around the peice or over the peice, both will work, its up to you on which one you like more, I am showing the looks above, the one on the left is wrapped around the outside, and the one the right is wrapped around an over.

Heat your cast iron with a little bacon fat if you have it, otherwise any good oil will do, at med heat, preheat your oven on broil or to at least 400 or 425.  Season your meat, wrap the bacon around them, sear them in the pan, about a min each side or so, then take your hot pan (remember the handle will be hot, use a oven mitt) and into the oven for another 3 to 5 min to finish cooking to a med-well, you want them to run clear juice.

Take out and let rest for the min this will take, take a big handful of sliced leeks, with a grateing of fresh horseradish and one finely minced fresh garlic clove, into the hot bacon fat in the pain, just wilt it all together, and let it cook for just a min, then put on the plate, with two of the Duck Medallions on top, I think this goes just smashing with mashed turnips and whipped garlic potatos.. Heaven!

Now I have to send out a laugh, as I was making a recipe with leek for the blog today, so was C.D. also making a lovely sounding leek meal.. so I am linking her’s in as well!

linked up to homestead bloggers

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8 Responses to Bacon Wrapped Pan Seared Duck Breast Medallions

  1. CallieK says:

    You crack me up- your post about weight goals is followed immediately by duck wrapped bacon…and that looks so good it’s probably worth it!

    • I can see the humor in that, but just cuz I want to loss weight, does not mean that I don’t want to eat really good food.. If it counts for anything, as I am cutting my 8 to 9 ounce breast into six peices plus trim, Its only about an ounce to a ounce and half if meat for each peice, so the portions are very much in control, with two being the recommended 3oz of meat, you could replace the turnip and whipped garlic mashed with a nice big salad on the side.

      • Deb W says:

        I’m thinking that the green salad would taste great right alongside the duck, potato and turnip. At a ratio of 3:1 veg to meat, that’s what I call a perfect plate! And just think about how it would look with all of those colours: YUMMY!
        (Oh and that salad, for me at least, would be Mesclun greens “straight up”… no dressing, no calories, no guilt, all taste;)

  2. Good heavens, I really have to go see that farmer and pick up a duck, don’t I? These posts are making me think I’ve been really missing out on something.

    I was hoping you had more good leek ideas. I guess I’ll have to make that soup again tonight – the pot was cleared except for *just* enough to put in Mr. D’s thermos for lunch at work, so I didn’t have any yummy leftovers.

  3. IdlewildAlaska says:

    Sounds tasty! Thanks for sharing on the Homestead Blog Hop!

  4. Monie says:

    Can’t wait to try this once our ducks are ready for the table!

  5. Pingback: Top Five Posts for 2015 | Just another Day on the Farm

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