Quick Answer
Wrapping wild duck with bacon can slightly affect cooking times, but the primary factor remains the thickness and temperature of the duck breast, as well as the desired level of crispiness on the bacon.
Cooking Time Considerations
When wrapping wild duck in bacon, the added layer of fat and meat can slightly increase the cooking time for breast searing. A general guideline is to add 2-4 minutes to the cooking time for a 6-8 ounce wild duck breast, assuming a medium-high heat setting (400-425°F or 200-220°C). However, this is largely dependent on the thickness of the breast, as a thicker breast may require more time to reach your desired level of doneness.
Bacon Wrap Technique
To ensure even cooking and a crispy bacon wrap, it’s essential to secure the bacon tightly around the duck breast. Use toothpicks or kitchen twine to keep the bacon in place. For optimal results, use a 4-6 piece of thick-cut bacon per duck breast, ensuring at least 50% of the breast is covered. When searing the breast, cook for 3-4 minutes per side, or until the bacon is crispy and the internal temperature reaches 140°F (60°C) for medium-rare.
Confit Legs and Orange Glaze
For the confit legs, it’s recommended to cook them separately from the breast, as the low heat required for confit can be detrimental to the bacon. Cook the legs in a 275°F (135°C) oven for 2-3 hours, or until tender and easily shredded with a fork. Meanwhile, prepare the orange glaze by reducing 1 cup of orange juice to 1/4 cup, then whisking in 2 tablespoons of honey and 1 tablespoon of Dijon mustard. Brush the glaze over the breast during the last 10 minutes of cooking, or until caramelized and sticky.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.