Southern sophistication – that’s what this bacon-wrapped duck brings to your table. It isn’t often that you find a meal that is both elegant and homey, but this dish certainly manages both. Duck serves as the protein in this main course, which ensures a distinctive flavor and some of the highest-quality Paleo protein and fat available. The bite of the duck in this dish is balanced with the sweetness of a delicious, home-made cranberry sauce and salted with a wrap of tangy bacon.
This dish uses a homemade cranberry sauce as the flavorful accompaniment to the duck protein. Although there may be the temptation, do not buy the canned version! The trade-off for an easier prep time is a sauce that is overloaded with unnecessary sugars and other non-Paleo ingredients. Cranberry sauce is one of the easiest holiday sauces that most people never attempt to make, even though the taste and nutritional improvements stand for themselves. Fresh cranberries can be found in almost any grocery store in the fresh produce section, especially around the holidays. To prep these, just rinse and add to your skillet – there’s no need to cut or mash them. As they cook, they soften and will incorporate the added spices. Watch out though – popping cranberries will launch themselves out of an uncovered pan, so be careful to watch them while simmering.
This dish works well in the fall and winter months as a hearty meal for family gatherings. Pair it with Paleo side dish that you might see at a traditional winter dinner. For a colorful plate, try pairing with a roasted acorn squash and a warm winter salad – your mouth and your body will thank you.
Bacon-Wrapped Duck With Cranberry Sauce Recipe
- 4 to 6 duck breasts, skin removed;
- 8 bacon slices;
- 2 garlic cloves, minced;
- 1/4 cup fresh rosemary, minced;
- 2 tbsp. thyme leaves, minced;
- 2 tbsp. olive oil;
- Sea salt and freshly ground black pepper;
Cranberry Sauce Ingredients
- 2 cups fresh cranberries;
- Zest of 1 orange;
- 1/2 cup orange juice;
- 2 tbsp. raw honey;
- 1 cinnamon stick;
- In a saucepan, add the cranberries, orange juice, orange zest, honey, and cinnamon stick. Bring to a boil; lower heat and simmer until cranberries begin to “pop” (about 10 to 12 minutes). Remove cinnamon stick and set sauce aside.
- Preheat oven to 400 F.
- In a bowl, combine the rosemary, thyme, garlic, and olive oil; season to taste with salt and pepper.
- Rub the duck breast with the herb mixture; wrap each breast with 2 bacon slices.
- Warm a skillet over medium-high heat; brown the bacon-wrapped breasts 2 to 3 minutes per side.
- Place the browned duck breasts in a baking dish or oven-proof skillet. Pour the cranberry sauce on top of the duck breasts.
- Roast in the oven for 20 to 25 minutes, or until cooked to desired doneness.
- Serve the duck with the cranberry sauce.