Grilled Stuffed Duck Breasts

Last year my sons and I experimented with stuffing and grilling duck breasts several ways and  met with some culinary challenges. However, this year, I’ve got it all figured out and this recipe has passed the Bayou Woman Kitchen taste test.

Since it’s opening day of duck season here in south Louisiana’s Coastal Zone, we shall close the day out with this offering and hope lots of hunters and cooks will find it as delicious as we do.

Grilled Stuffed Duck Breasts

  • 6-8 duck breasts (skin removed.)
  • 1 small onion (sliced)
  • 3-4 slices of bacon (cut into thirds)
  • Toothpicks
  • Louisiana pepper jelly
  • Cream cheese stuffing:
  • 8 oz . cream cheese*
  • 2 Tablespoons Tony Chachere's or La. Fish Fry Cajun Seasoning
  • slices * (Please note that this cheese stuffing will fill more than 12 of duck breast, so do as many as you like–just increase the amount of marinade so that it covers the quantity of duck breasts you plan to stuff.)
  • Marinade:
  • 1 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon Tony Chachere's or La. Fish Fry Cajun Seasoning
  • 1/4 teaspoon garlic powder
  1. Mix together the cream cheese stuffing ingredients, cover, and refrigerate.
  2. Whisk together the marinade ingredients and set aside.
  3. Prepare the breasts:
  4. Slice breasts horizontally (lengthwise) into 2 or 3 slices, depending on thickness.
  5. Place on board, cover with plastic wrap, and flatten slightly with meat mallet.
  6. About 1/2 inch from end of breast, place a piece of onion, a slice of jalapeno, and a dollop of cream cheese mixture.
  7. Roll the duck breast up, making sure free end overlaps.
  8. Place on top of 1/3 slice of bacon and roll up, overlapping end and secure with toothpick.
  9. Place in the marinade for 2-4 hours. (See Notes)
  10. Place the breasts on hot grill and cook, turning often so the bacon cooks evenly and doesn’t burn.
  11. When the bacon is cooked (about 10 minutes), the breasts will be cooked medium to medium rare depending on heat of grill.

If your family isn’t yet accustomed to the flavor of wild meat, then soak the breasts in a shallow pan of milk in the refrigerator overnight. When ready to cook drain, pat dry, and then proceed.


Here are a few pics to help you get a visual of the stuffing process.

Stuffing the breast

Wrap with Bacon


Grilled Stuffed Duck Breasts

These duck breast wraps are great as an appetizer served with Tabasco Pepper Jelly or as an entrée served with coleslaw.

Bon Apetite!


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  1. So babe, cher, whatever, did you get your 870 for them birds yet?
    blu got some vented trulock chokes for the new black versa.

    60 deg sunny and windy as all heck here.

    1. So babe, cher, no I did not get a shotgun yet. I shot a Remington 1100 youth model a few weeks ago and loved it. Back at home, I shot Termite’s old 20 gauge pump, but I didn’t care for it. A close friend recommended a Winchester SX3. Short of getting one custom fit for me by a gunsmith, I will most likely get a youth model.

  2. Have a couple for me. I love duck meat but, no one around here hunts and those at the store are WAY over my budget.

    1. It’s hard to tell from the photo, but these are teal breasts, meaning they are small, and this is a bread plate, not a dinner plate, so these are just right–two-bite size. Delicious!

  3. I’m in the same boat with Cammy. No duck breast. However, I just bought 10 lbs of boneless skinless chicken breast at Albertsons for $1.48 a lb. I think I’ll make a substitution and try this using chicken next weekend. It won’t be the same, but I’ll bet it will taste great.

    1. It will taste great, and you can use any seasoning you like in the marinade and the cheese. If you prefer zesty Italian, just use Italian seasoning instead of Cajun!!! Let us know how they turn out, ok? But one catch . . . you must slice them thinly so they will cook through before the bacon burns!!!!

  4. I wrap the duck in bacon and grill it but I am trying it with the extras in this recipe very soon! Looks yummy!

  5. Looks pretty much like the approach to dove over here. Spices a little different, but that roll-’em-up-in-bacon routine is the same. I don’t think I’m fond of duck, but I’ve only had it once and that’s not a fair try. I like dove and pheasant, that’s for sure, but I haven’t run into any pheasant for decades – not since I left Iowa.

    Speaking of birds, the coots arrived last week! It’s fall for sure, now. And I saw sandhill cranes migrating across Kansas while I was on my trip, so they’ll be here soon. I do love the change of seasons – it’s pretty spicy itself!

    1. You’re very fortunate to get to see the sandhill cranes, because they don’t come over here. I did finally see my first wood stork this summer, and yesterday the first of the brown pelicans arrived! So, yes, it’s officially fall here, too. The change of seasons? The spice of life? Sounds good to me!

    1. It just might. Although I’ve tasted it, it’s not something I keep in the pantry. Some folks from elsewhere put it on their white beans, but again, I’ve not tried that either. I guess I’ve learned from the bayou people that when something works well, just leave it alone!!! But maybe I’ll experiment with the seasonings one day! Thanks for the idea!

  6. Sounds and looks scrumptious. Bob’s brother-in-law wrapped his in bacon and smoked them on a grill. Once in a while Dona and Teemie would take theirs to Luther’s Bar-B-Q in Lafayette (I think it’s closed now) and have them smoke the duck breasts in a commercial smoker, also wrapped in bacon. Man, oh, man. Been years since I’ve had wild duck. You are one lucky duck (couldn’t resist!) to have them every year.

    1. That reminds me Cuz, that Daddy used to take squirrel to Cobb’s barbecue for him to hang in his smoker. What a distinctive flavor those squirrel had. You know what? I haven’t eaten squirrel since the last time he would have shot one and Mamma would’ve cooked it. They’re everywhere around here, so I know in a pinch we would have meat in the pot, LOL!!! Yes, we are lucky ducks. When you come to visit, remind me, and I’ll send you home with a pack of frozen breasts, ok?

  7. Nice work on the teal breasts. Wraping in bacon would help the way they always seem to dry out. Almost like a Teal en Brouchette.

    They do look pretty tastee. I bet they don’t sit on the table long!

    1. Now, Goldie, you know I don’t know all those fancy words like en brouchette, even though it’s French. Maybe it’s like duck on a stick? LOL! I think pieces of marinated dove would be good grilled on a stick with something tasty in between like fig? Papaya? Mango? Hey, you’re the food genius!!!

  8. I’ve already had breakfast but now I’m hungry again!

    I’ve no access to duck breasts but I might try what Steffi suggested: use chicken, even if it won’t be quite the same. The recipe sounds delicious.

    Dad would have been interested in a variation of this, back in his dove hunting days. Or with quail.

    None of my family duck hunted; they were all after dove, quail or deer.

    1. Gue`, yes you absolutely should try this with the chicken, and one of you has to let us know if it was good. We don’t have wild quail this far down, but we do have dove that migrate through. I just can’t kill a dove because I spend so much time watching them eat the bird seed I put out. The ducks are migratory, too, but they don’t hang around the yard, and I don’t bond with them, LOL!!! Folks here are hitting the deer stands AND the duck blinds any free chance they have. As I get better at hunting (and get over my girlish qualms about it), I hope to take a deer from the back of our property–hopefully the one that ate all the leaves and buds off my 4 Satsuma trees years back! I also want to hunt a wild pig, and thereby do my part to eradicate that destructive species from the wetlands. The only thing I haven’t cooked or eaten yet is nutria, but mark my word, the day is coming . . . .

  9. mmmmm nutria n merlitons. scalloped oysters and deviled eggs .
    and some Houma sweet tater pie. I’ll see if I can get a McCoomb, Ms roadkill turkey on way by. LOL.

  10. Chicken substitution won’t happen this weekend. I forgot…we’re going to a wedding. Someone else will be doing the cooking for me. I’ll let you know when I do make it.

  11. We do something close except we coat them in Catalina dressing and then brown sugar before the grill,also you can run breasts from big duck or geese through a cuber once to flatten and tenderize.

    1. Hey Mandy! Let us know how the back strap works! It should be great! And soon I will be entertaining guest recipes, so be thinking about your favorite way to cook venison!

  12. Got a Henry 44 mag lever rifle coming Friday. Ought to be able to field dress a nutria 50 yards or so. Next up hunting blind to rabbit shoot of in the hay field. Itching to be bayou fishing.

  13. I haven’t had rabbit in years but browned and simmered in gravy was Mom’s way. I am thinking browned and crockpotting. I raised rabbits for a couple years in 60’s people came from all over to get them. Californa x new zealand crosses alfalfa and lambsquarter fed.

    Also used to get rabbit at a couple bar and grill places in 80’s.

  14. Drum roll please . . . . . . BW might be going on a deer/hog hunt Monday and Tuesday. If she does, then she will surely tell us a story and show us some pics after she gets back, right?

  15. When you really get “into” hog hunting, you’re more than welcome to come to the Ms camp for a hunt. They have really messed up areas around the pond with all their rooting.
    BTW, we had shrimp and grits at the wedding reception.

  16. No, no pen. We’re not there long enough to have one. They would die because of their lack of sweat glands. Then of course, the buzzards would move in.
    The shrimp and grits were ok. It was 9:00 and I was starving. It filled a void. Personally I think the caterer used a canned gravy. Not that I’m a food critic, but I know it should have been seasoned better. I would have expected to see the “Trinity” at least. The gravy looked like something you’d open with a can opener and heat up or tear open and add water.