STUFFED DUCK BREAST WITH PANCETTA

Recipe from Ambition's Kitchen blog (recipe adapted from Delta Waterfowl website)


  1. "Butterfly" duck breasts by laying them flat and cutting them parallel to the cutting surface such that you create a generous "pocket" in the middle of the meat.
  2. Marinate the meat in your favorite marinade for at least a couple hours but overnight is better. We used bbq sauce with a few dashes of liquid smoke.
  3. Spread a generous amount of cream cheese on the inside of the butterflied duck breast; the more, the better in our opinion.
  4. Slice onions and sweet peppers very thinly and place a layer of each inside your butterflied duck breast, on top of the cream cheese. (We didn't use onions)
  5. Cut a pound of bacon in half, lengthwise and use these half slices to roll up the duck breast, keeping the sliced vegetables tightly tucked inside. (We opted to use pancetta and just kind of unrolled it.)
  6. Place several toothpicks through the bacon and on either end of the duck breast to hold it all together.
  7. Grill rare to medium rare for best results. Typically as soon as the bacon gets come color, the wraps are done. (To about 150 internal temperature.)