Bacon-Wrapped Duck With Cranberry Sauce Recipe

5 from 1 vote

See how the ever Paleo-friendly duck is transformed into a delicious holiday course in this stand-out dish.

Course Main Course

Cuisine American

Keyword bacon, bacon wrapped, cranberry, duck

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 639kcal

Cost 12

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 the cinnamon stick and set the sauce aside.
2 cups fresh cranberries, Zest of 1 orange, ½ cup orange juice, 2 tbsp. raw honey, 1 cinnamon stick
Preheat oven to 400 F.
In a bowl, combine the rosemary, thyme, garlic, and olive oil; season to taste with salt and pepper.
¼ cup fresh rosemary, 2 tbsp. thyme leaves, 2 tbsp. olive oil, Sea salt and freshly ground black pepper, 2 garlic cloves
Rub the duck breast with the herb mixture; wrap each breast with 2 bacon slices.
4 to 6 duck breasts, 8 bacon slices
Warm a skillet over medium-high heat; brown the bacon-wrapped breasts for 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 cranberry sauce.
2 cups fresh cranberries