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Duck Wraps with Apple Bacon Slaw

For a quick and easy summer supper, try these delicious duck wraps.
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By Scott Leysath

Creating new recipes that readers will actually take the time to prepare can be a challenge. For most home chefs, the formula is simple. The recipe must be relatively easy, quick, and, most of all, tasty. Using everyday ingredients is a strong selling point, and for many cooks, bacon is the ultimate hook.

Wrapping cooked duck in a flour tortilla might seem a bit far-fetched to those who eat their ducks only one or two ways. But if you like seasoned, marinated grilled duck, creamy coleslaw, crisp apples, flour tortillas, and, of course, bacon, you will enjoy this recipe. If you are still a bit apprehensive about wrapping all the components together in a tortilla, serve it with the slaw on the side. Take a bite of the wrap, then the slaw. They really do belong together.

A quick glance at the recipe reveals that more than half the ingredients are for the Apple Bacon Slaw. If you want to save time, buy some prepared coleslaw and add apple and cooked bacon. To slice the apples into matchsticks, thinly slice the apple around the core, pile the slices on top of each other, and while keeping the pile together with one hand, slice into long, matchstick-size strips. Immediately toss the apple strips with lemon juice to prevent browning.

Duck Wraps with Apple Bacon Slaw

Preparation Time: 20 minutes
Marinating Time: 12-24 hours
Cooking Time: 15 minutes
Serves: 4

Ingredients
4 skinless duck breast fillets
3 tablespoons olive oil
1/2 teaspoon each salt and pepper
1/2 teaspoon cayenne pepper
1 lime, juice only
1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 firm, sweet crisp apple (like a Fuji),
sliced into matchsticks
4 cups green cabbage, shredded
1 teaspoon lemon juice
2 pieces cooked bacon, crumbled
4 large, warm flour tortillas

1. Place the duck breast fillets in a glass or plastic container. Add the next four ingredients and toss to coat. Cover and refrigerate for 12-24 hours, turning often.

2. Prepare the slaw one hour before cooking the duck breasts. In a large bowl, whisk together the mayonnaise and the next five ingredients. Toss the apple sticks with lemon juice and add to the bowl with the cabbage and bacon. Toss to coat with dressing.

3. Remove the duck from the marinade and place on a medium-hot, well-greased grill. Cook to desired doneness, about four minutes per side for medium-rare. Let the duck breasts rest for a few minutes and then slice very thinly. Lay the tortillas out on a flat surface. Place equal portions of sliced duck on the center of each tortilla. Top with slaw. Fold one end over and, starting at one side, roll snugly. Place the wraps seam side down on plates.

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