4 skinless Duck Breast halves
1 pound Bacon
1 Yellow Onion
1 bunch Celery
2 cloves Minced Garlic
1 14.5 oz can of Vegetable Stock
6 oz. Dry Seasoned Breadcrumbs
Salt and Pepper to taste
I started by taking all but four pieces of bacon and dicing it, I put that in a large pot on medium high heat until the bacon had turned a little crunchy, then I added the Onion, Celery, and Garlic and reduced the heat to medium and let that saute until the veggies were soft.
Then I closed up the Breasts and wrapped with the remaining four pieces of bacon.
Bake in a 350 degree oven for 20 to 25 minutes depending how rare you like your meat. I was really impressed how this turned out, I have read a lot of recipe sites that say to use bacon to tame down the gamey taste of waterfowl, but I did not think that it took anything away from the Duck itself. Well until next time...