Ingredients
- /4 cup salt
- cups water
- duck breast halves
- slices bacon
- (16 ounce) bottle Italian-style salad dressing
- toothpicks
Instructions
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Step 1
I begin by dissolving the salt in the water to create a brine. Reserve about two-thirds of the mixture and pour the rest into a glass baking dish just to cover the duck breasts. Soak them overnight, changing the water a couple of times until it runs mostly clear. In the morning, discard the brine and pour the entire bottle of Italian dressing over the duck, making sure each piece is well coated. Marinate for at least 8 hours. When ready to cook, preheat the oven to 350°F. Pat the duck breasts dry, wrap each one with a slice of bacon, and secure with a toothpick. Arrange them in a 9x13 inch baking dish and bake for about an hour, until the bacon is crisp and the duck is cooked through. Let them rest for a few minutes before serving.
Chef's Tip
I always pat the duck breasts dry after marinating to help the bacon stick and crisp up nicely. If you have time, let the wrapped breasts sit at room temperature for 15 minutes before baking for more even cooking.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven to revive the bacon’s crispness, or enjoy cold slices over a salad.
Variation Tips
Pair these duck breasts with roasted asparagus or a simple arugula salad dressed with olive oil and lemon. For a flavor swap, marinate in a sugar-free vinaigrette or brush with buffalo sauce before baking.