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How To Make Sea Duck Bacon Bombs
I wasn't sure what to do with a pile of sea ducks I brought home from a hunting trip to Maryland, but I figured I couldn't go wrong with cheese and bacon. Sliced thin, the breasts can be stuffed, rolled, and wrapped into tidy little bacon bombs that are an awesome game night treat that can be fancied up for date night too. These bacon bombs stand on their own paired with your favorite dipping sauce, or as the headpiece of a more composed meal. Here, we used spinach and an herbed Chevre cheese, but this simple and versatile preparation can be done with other game meats and stuffings as well: caramelized onions and cheddar cheese, mushrooms and Swiss, the possibilities are endless. Ideally, you want the breasts cooked to a nice medium rare, but it's not the end of the world if you go a little over.
Sea duck breasts
Thinly sliced bacon
Salt and pepper
How to Make Sea Duck Bacon Bombs
Butterfly the breasts into a rollable sheet.
Saute your spinach with some garlic and season to taste.
Place a spoonful of the cooked spinach and cheese in the center of the breast and roll.
Wrap a slice of bacon lengthwise around the rolled breast, and then another perpendicularly to cover the whole thing.
Brown the bombs in a saute pan and transfer to a 375° oven.
Bake for about 30 minutes or until the internal temperature reaches 130°.
Rest for a few minutes and serve.
If you want to get fancy, plate a sliced section of the bomb with some fried potato wedges, a small arugula salad, red onion pickles, and a drizzle of balsamic vinegar reduction. Garnish with fresh herbs and enjoy!