Bacon Wrapped Duck On Roast Veg Recipes

BACON WRAPPED DUCK BREASTS

Steps:

• Mix together salt and water. Set aside 2/3 of the mixture, and pour the rest into a glass baking dish. Soak the duck in the salt water overnight to remove the gamey. Change the salt water twice, or until mostly clear.
• The next morning, discard the salt water, and pour salad dressing over the duck breasts, and marinate for at least 8 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Wrap each breast half in one strip of bacon, and secure with a toothpick. Place the breasts in a 9x13 inch baking dish.
• Bake for about 1 hour, or until bacon is crisp, and duck is cooked through.

BACON-WRAPPED HALIBUT

Steps:

• Cook bacon in a large skillet over medium-high heat until just beginning to brown, but still soft. Set aside until cooled enough to handle.
• Preheat your oven's broiler. Season the halibut with pepper. Wrap one piece of bacon around each cube of fish, and secure with a toothpick. Place on a baking sheet.
• Broil for about 5 minutes, turning once, until fish is cooked through and bacon is crisp. Transfer to a platter, and serve warm.

BACON WRAPPED DUCK ON ROAST VEG.

Steps:

• wrap the duck with the bacon and place on a baking tray, cover with foil. Then put in the oven for 1 hour 30 minutes at 180.C.
• While that is cooking, spread the vegetables, garlic and shallots out in a shallow oven proof dish and set aside.
• Make the sauce - Blend the cornflour with the wine and whisk with the fromage frais in a saucepan. add any juices from the duck and vegetables into the sauce and whisk until boiling.
• When the duck has 25 minutes left to cook, pour the stock over the veg and place in the oven with the duck. Remove foil from over the duck.
• Start cooking your new potatoes as instructed on the packet (simmer for aprox. 20 mins).
• After the 1 hour 30 minutes is up, test if your duck is ready by skewering the bird and looking at the juices that run out, if they are clear, it is ready.
• When cooked, lift the duck onto the roasted veg, place the potatoes next to the duck and garnish with parsley. Pour the sauce over the duck.
• Enjoy!

BACON WRAPPED DUCK BREAST WITH CRANBERRY DUCK SAUSAGE

Steps:

• Working with 1 duck breast at a time, spread a butterflied breast skin down on a work surface. Sprinkle the breast with salt and pepper. Place the cooked spinach down in a thin layer along the center the breast. Then top with a row of Onion Petals, followed by a row of cranberries in the center of the breast. Fold the duck breast meat over onto itself to form a roll. Place 4 lengthwise overlapping slices of bacon on the work surface and place 2 slices perpendicular to the 4 slices so they overlap by 1-inch to form a cross. Place the duck breast in the center, parallel to the 2 bacon slices, fold the bacon over the duck, and then roll it up to make a neat package. Repeat with the remaining duck breasts.
• Preheat the oven to 375 degrees F.
• Heat the olive oil over medium heat in a large ovenproof saute pan. Carefully place the bacon wrapped duck breast in the pan and cook on all sides for about 6 minutes to render and brown the bacon. Drain off most of the fat from the pan and put into the oven to finish the cooking, 15 to 20 minutes.
• Remove the pan from the oven and let the duck breast rest for 5 to 8 minutes before slicing. Slice each duck breast into 4 even slices. Place the sliced duck breast on the plate with the Cranberry Duck Sausage. Drizzle with the Cranberry Maple Syrup.
• Preheat the oven to 350 degrees F.
• In a medium saucepan, heat the olive oil over high heat. Carefully place the onions in the pan cut-side down. Cook until golden brown, 2 minutes on each side. Add the butter and continue to cook the onions in the foaming butter for about 4 minutes. Season with salt and pepper. Add the chicken stock and place the pan in the oven for 20 minutes. Remove from the oven and let cool.
• In a large mixing bowl, add the ground duck meat, sun-dried cranberries and thyme, and mix well. Sprinkle with salt and pepper. Place the sausage mixture into a piping bag. Find the end of the casing and slip it over the end of the piping bag and push the casing over the tip of the piping bag so that it forms an accordion-like pleat. Keep the casing wet throughout this process (keep dipping your hands in warm water). Applying pressure to the piping bag with one hand, stuff the casing with the sausage. As a sausage is formed, make links by twisting the sausage, and then pipe again. Regulate the flow of the sausage into the casing by applying different amounts of pressure to the piping bag. This will determine how tightly packed the sausage is; if you try and pack the sausage too tightly the casing will burst. If the casing does burst, tie it off at that point and start again.
• In a cast-iron skillet over medium heat, add the oil and sausages. Cook evenly on all sides until golden brown, about 6 minutes.
• In a small saucepan, melt the butter over medium heat. Add the maple syrup, cranberries and vanilla bean and cook for 5 minutes. Remove from heat and let steep for 10 minutes.

POT ROAST WITH BACON AND VEGETABLES

Steps:

• Preheat oven to 325 degrees. In a large Dutch oven, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp. With a slotted spoon, transfer to paper towels to drain; set aside.
• Pat beef dry, season with salt and pepper, and add beef to pot. Increase heat to high and cook, turning with tongs, until browned on all sides. Transfer beef to a plate; pour off fat from pot.
• Reduce heat to medium and add butter and yellow onion. Cook, stirring occasionally, until onion is translucent, 6 minutes.
• Add garlic and rosemary; cook until mixture is fragrant, 3 minutes. Add wine and 1/2 cup water and cook, stirring and scraping up browned bits with a wooden spoon, about 1 minute.
• Add tomatoes and juice and season with salt and pepper. Return beef to pot along with any juices and bring to a simmer over high. Cover, transfer to oven, and cook until beef is almost tender, about 3 hours.
• Remove pot from oven and place potatoes, carrots, celery, pearl onions, and reserved bacon around roast. Cook until vegetables and beef are tender, about 1 hour. Remove beef from pot and let rest 15 minutes, then slice against the grain; arrange on a platter with vegetables and drizzle with braising liquid.

BACON-WRAPPED PORK TENDERLOIN WITH HARVEST VEGETABLES

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
• In small bowl, mix glaze ingredients. Reserve 1 tablespoon for pork; set aside. Place squash and Brussels sprouts in pan; brush cut sides of squash and tops of Brussels sprouts with some of the remaining glaze.
• Roast vegetables 20 minutes. Meanwhile, microwave bacon between layers of microwavable paper towels on microwavable plate about 3 to 4 minutes or just until edges begin to brown but are still soft and pliable.
• Push vegetables to edges of pan; place pork in center of pan. Arrange bacon pieces diagonally over top of pork, pressing bacon over sides. Brush bacon with reserved 1 tablespoon glaze. Turn Brussels sprouts over; add bell pepper to pan. Brush bell pepper and Brussels sprouts with remaining glaze.
• Roast 20 to 25 minutes longer, stirring Brussels sprouts and bell pepper once during cooking, until meat thermometer inserted into center of pork reads 145°F. Serve pork with vegetables.