Duck & Bacon Swirl

by Jo Kenny

So we got on the band wagon and bought into the Tesco Pyrex offer. One sticker book later and look at the shiny new addition to our kitchen!

Tesco Pyrex cast iron pot

Isn’t he handsome? It felt only right christen him with something hearty!

Duck & Bacon Swirl

  • 2 Gressingham duck breasts
  • 4 rashers of smoked streaky bacon
  • Handful of fresh basil
  • A few sprigs of fresh thyme
  • Cracked black pepper & rock salt
  • 4 wooden skewers

Try and get the best quality meat you can for this dish.

Gressingham Duck

Smoked bacon

With a super sharp knife, cut the duck breasts lengthways and give them a bash with a meat tenderiser until you’ve got 4 flattened pieces. Onto the meat, lay out basil leaves and a rasher of bacon. Sprinkle liberally with rock salt and cracked black pepper.

Bacon Duck basil parcel for swirl

Now the fun part: rolling it all up! Start with the thickest end of the duck breast, this leaves you with the thin part to wrap around the edge which helps keep it all together. Careful not to stab your fingers!

Bacon duck swirl bamboo skewers

Add these to a hot pan with a drizzle of oil (not much as the duck & bacon will release a lot of fat), a few sprigs of thyme and brown off on each side for 3 minutes.

Bacon duck swirl with basil and thyme

Then place the pot in the oven at 200 degrees for 5 minutes. Serve with whatever you like! I chose buttery chive mash, steamed leeks and an apple, honey & red onion gravy.

Bacon duck swirl with chive mash

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