Email to Buny      

Duck: Emeril's Duck Breast

Source of Recipe

Emeril Lagasse


List of Ingredients

8 whole duck breast, split, boned, skinned
1 1/2 cups Italian salad dressing
3 tablespoons Worcestershire sauce
3/4 teaspoon garlic powder
3/4 teaspoon ground cloves
juice of 3 lemons
16 slices hickory smoked bacon
2 tablespoons hot sauce


Recipe

Soak the duck breasts in salted water for about 3 hours. Remove and wipe dry with paper towels. Place them in shallow pan. In a small bowl, combine the salad dressing, Worcestershire sauce, garlic powder, ground cloves and lemon juice. Pour the mixture over the duck breasts. Cover and refrigerate for 3 days, turning breasts once each day. (You can use a large plastic freezer bag if you wish, shaking it well once a day.)

Remove the duck breasts from marinade and wrap each with a slice of bacon, securing with a toothpick. Reserve a portion of the marinade for basting. Grill the duck breasts over medium-hot coals until bacon is crisp and the center of the breasts are just pink, about 8 minutes on each side. Serve directly from grill. This is so simple I hate to call it a recipe, but it is very tasty. If you use fresh baby carrots, cook until the carrots can be pierced easily with a fork.