Bacon And Jalapeno Wrapped Duck Breast Recipe

Preparation

1. 1

   Prepare the Duck

   Preheat the oven to 400°F (200°C). Score the skin of the duck breast in a crosshatch pattern, ensuring not to cut into the meat. Season both sides with salt and black pepper.

2. 2

   Wrap the Duck

   Slice the jalapeños lengthwise and remove the seeds. Lay 4 slices of bacon on a flat surface. Place a jalapeño half on each duck breast, then wrap each breast with the bacon slices, securing them with toothpicks if necessary.

3. 3

   Sear the Duck

   In a hot skillet, sear the wrapped duck breasts skin-side down for 5-6 minutes until the bacon is crispy. Flip and sear the other side for another 3-4 minutes.

4. 4

   Roast the Duck

   Transfer the seared duck breasts to a baking dish and place in the preheated oven. Roast for 10-12 minutes for medium-rare, or until desired doneness.

5. 5

   Make the Gastrique

   While the duck is roasting, combine the mixed berries, sugar, and red wine vinegar in a saucepan. Bring to a simmer over medium heat, stirring occasionally until the mixture thickens, about 10-15 minutes.

6. 6

   Serve

   Once the duck is cooked, let it rest for 5 minutes. Slice the duck breasts and serve drizzled with the wild berry gastrique.