Grilled duck breast, or in the case of these photos, grilled goose breast. First, what sort of meat do you have? A typical store-bought duck or goose breast will be extremely fatty, as will the breasts on wild ducks like California pintails or grain-fed mallards. Green-winged teal can also be super fat. This fat presents problems. One trick I learned from Chef Chrysa Robertson of Rancho Pinot restaurant in Scottsdale, Arizona is to sear the skin side of the duck in a pan before it ever hits the grill.
Heat the butter in a saucepan over medium heat and add the Worcestershire sauce, garlic, and mushrooms. Cook, stirring, until the mushrooms are slightly soft, about 2 minutes. Remove from heat and set aside. Rub duck breasts generously with salt, cayenne, and black pepper. Carefully wrap each breast with a strip of bacon and secure with toothpicks. Let them stand for 30 minutes.
Print Recipe. The fat mostly burns off so there is rarely a need to trim it. This has absolutely no resemblance to wild ducks, Peking ducks, Long Island ducks or any other duck. I do not know if you can get it wherever it is that you live.