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Woodbridge Island Duck

Updated: Oct 29, 2021


  • 8 slices of bacon

  • 2 large onions

  • 4 pairs of duck breasts (mallard)

  • flour, salt, pepper and other seasonings

  • 1/2 cup red wine1/2 cup orange marmalade


  • cook the bacon until crisp, remove from pain and reserve fat & bacon

  • in a large fry pan sauté sliced onions in the bacon fat until soft and transparent, remove and set aside

  • dredge the duck breasts in seasoned flour and sauté them in the bacon fat until lightly browned on both sides

  • return onions and crumbled bacon covering the duck, pour in wine and marmalade mixture, stir, cover and simmer on medium heat for 15-20 minutes, be cautious not to overcook, the duck breasts should be pink in the middle

  • serve the duck breasts with rice pouring the sauce over the top, include a green vegetable or salad, consume remainder of the red wine with the meal, will serve 6-8 people

  • NOTE: it is best to use bacon with more fat as sufficient grease is needed to cook onions and brown the duck breasts.

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