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!
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