Wild Duck with Bacon and Vegetables

Wild Duck with Bacon and Vegetables Recipe

By Olya Sandstrom Published: April 10, 2015

• Yield: 4 Servings
• Prep: 50 mins
• Cook: 35 mins
• Ready In: 1 hr 25 mins

I usually fry the vegetables and duck breasts in lard or melted goose (or chicken) fat but you can use vegetable or olive oil. For the …

Ingredients

• 500 g duck breasts
• 100 g bacon
• vegetable or olive oil
• salt, pepper to taste
• 3 medium potatoes
• 1 carrot
• 2-3 shallots
• 1 zucchini or squash
• 1 small eggplant
• 1 apple
• 2 cloves of garlic
• herbs to your taste
• 1/3 cup red wine
• 1 cup chicken broth

Instructions

1. Dice (about 2cm square) the potatoes, carrots, shallots, zucchini, eggplant and apple. Finely chop the garlic.
2. Heat the oil and fry the onion and garlic for 1-2 minutes, then add the remaining vegetables and apple. Fry over low heat, stirring occasionally, 10 to 15 minutes, then add salt and pepper. Turn off the heat and transfer the vegetables to a baking pan.
3. Cut the duck breasts and wrap in strips of bacon. You can use a toothpicks to hold them together.
4. Preheat a little vegetable or olive oil and fry the duck breasts on both sides, about 10 min., adding herbs. Salt and pepper while cooking, then pour the wine and let evaporate. Add the hot broth, bring to a boil, then turn off heat. Transfer the duck breasts on top of the vegetables, pour the broth with wine and put the pan in a preheated oven 190'C and bake for 30 minutes.
5. Drain the sauce from baking pan to the frying pan, bring to a boil, and add a little flour to thicken the sauce, then pour on top of the vegetables and duck.

• Course: Dinner
• Skill Level: Moderate

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