- 14 Teal or woodduck breasts
- 1 ½ Large Sweet Onions
- 1 Bottle Italian Dressing
- 1 lb. GOOD Bacon
- Olive Oil
- Cream Cheese
- 1 cup Shredded Cheddar Cheese
- Salt & Pepper
I came up with this recipe Thanksgiving this year and has been a big hit, so I hope you enjoy!
Marinate the duck breasts in Italian dressing for 24 hours. Place cream cheese out onto the counter for an hour or so to soften up. Preheat oven to 350. Once duck have been marinated and you are ready to cook, drizzle olive oil in bottom of 9×13 glass baking pan. You do not need a lot of olive oil just enough to have a light coat on the bottom of the pan. Slice your onions thin (1/4”) and place in the bottom of the pan. You will want enough onion slices to completely cover the bottom of the pan. Drizzle a little more olive oil over the onion and a dash of salt and pepper. Set aside.
In a separate small bowl, mix the cream cheese and cheddar cheese. You can use more or less cheddar cheese depending on your preference and also can add anything that suites your fancy as well. Now for each breast, slice a “pocket” in the middle of the duck breast and add a spoonful of the cheddar-cream cheese mixture. Wrap duck breast in ½ slice of bacon and place on the onion. Do this for every duck breast and place the remaining bacon over top. Cook uncovered for 1 hour and enjoy!
Happy Cooking and Happy Hunting!
