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Duck Florentine

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Duck Florentine
2009-08-07 Main Dish
5 53

These duck breasts are marinated in a great blend of seasonings, wrapped in bacon and then baked to perfection. Served over spinach this is a great meal.

  • Servings: 4


1 cup White Wine Vinegar
1⅓ cup Extra Virgin Olive Oil
1 Pinch Garlic Salt
1 Pinch Sugar
1 Pinch Oregano,
1 Pinch Thyme
1 Pinch Parsley
1 Pinch Black Pepper
1 Pinch Onion Powder
1 Pinch Basil
1 Pinch Chili Flakes
1 Pinch Celery Salt
1 Pinch Salt
1 oz Balsamic Vinegar
4 Duck Breasts
10-12 slices Bacon
2 pkgs Frozen Spinach, thawed and drained
1 Shallot, minced
2 cloves Garlic, minced
Salt & Pepper, to taste


Mix together vinegars, oil and spices in a bowl, and marinate duck breasts in bowl for 8-10 hours. Preheat oven to 350 degrees. Wrap each breast with 2 pieces of bacon, width and length, and secure with toothpicks. Cook in a baking dish for 45-60 minutes until bacon is crunchy and duck is 165 degrees. As duck gets closer, take remaining bacon and chop it up into small pieces. Begin to render it in a large saute pan. Add shallots and garlic to sweat out aroma about 30 seconds, then add spinach to cook through, seasoning with salt and pepper. Remove duck and place atop spinach.

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