Grilled Bacon-Wrapped Duck Breasts

Banner: Make sure to rotate your bacon-wrapped duck breasts on the grill so the bacon doesn’t burn. Below: Sautéed zucchini and yellow squash are a good side dish for grilled bacon-wrapped duck breasts.

10-12 de-boned duck breast fillets (one limit of six ducks)
1 pound thick-cut bacon
1 onion
2 green bell peppers
½ cup soy sauce
¼ – ½ cup Worcestershire sauce
1 tablespoon garlic powder
½ tablespoon black pepper


For best results, soak fresh duck breasts in cold water overnight in the refrigerator to remove any blood. Drain the water and soak again until the water is not bloody. Take your clean duck breasts, place them in a large bowl and cover them with soy and Worcestershire sauces, pepper and garlic powder. Place them back into the refrigerator for 2-3 hours. After the meat has marinated, remove it from the refrigerator. Cut the onion into quarters and the bell pepper into chunks. Heat the grill to medium heat, about 400 degrees. Take one breast, place a piece of bell pepper and onion on it and secure with a toothpick. Wrap the breast with a slice of bacon. You should be able to secure it all together with one toothpick before setting it aside. If you are using larger breasts from a mallard, you may want to cut them in half. Repeat the stacking process until complete. Place duck breast pieces onto the hot grill. Cook for about 2-4 minutes per side, making sure to rotate the meat and not to let the bacon burn. Cooking is complete when the bacon is crispy and the meat’s internal temperature reaches about 165-170 degrees. You want to cook the meat to medium to medium-well temperature. Pair with a side dish of your choice — pictured is sautéed zucchini and yellow squash. The serving size is about 3-4 per person.

About Colin Duff

Colin Duff is a Major for the Southern Regions for the New Mexico Department of Game and Fish.