Follow these steps to make the fantastic duck Carly Michie and Rob Olson cooked on Canada in the Rough. You can’t go wrong with this duck, as a meal or an appetizer!
“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. Allow at least two breasts per person.
Marinate the meat in your favorite marinade for at least a couple hours but overnight is better. We prefer teriyaki sauce and we like to spice it up with red chili sauce or any of your favorite brand of hot sauces.
Spread a generous amount of cream cheese on the inside of the butterflied duck breast.
Slice onions and sweet peppers (or hot peppers if you want a bigger kick) very thinly and place a layer of each inside your butterflied duck breast, on top of the cream cheese.
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.
Place several toothpicks through the bacon and on either end of the duck breast to hold it all together.
Grill rare to medium rare for best results. Typically as soon as the bacon gets come color, the wraps are done.