Willie Robertson favorite recipes: Duck Wraps
One of Willie Robertson’s favorite recipes is Duck Wraps.
Excerpts from the book The Duck Commander Family by Willie and Korie Robertson.
The Duck Commander CEO and Duck Dynasty star said: “I like to say Duck Commander is a lot like duck wraps. Huh? No, really it is. It’s a bunch of things that may not seem like they belong together, but when they all come together they make something spectacular. Everyone at Duck Commander brings something special to the table, and rather than fighting against one another, we complement each other. Do we have our disagreements? Of course! But we don’t take away from the unique flavors each one brings. We are all held together by a common love for family and for ducks, but more importantly we are fortunate to share a common faith. Our faith is the toothpick that holds the entire wrap together. If it wasn’t for our faith in God, I can assure you, we would fall apart.
“Simply the best way for my taste buds to eat a duck. I wrap many things but duck has such a good flavor. Play with it and add different types of “sweets” for topping. Honey is great but there are others. If you bite into the first one and don’t think it’s done, don’t panic, put them all in a pot and let them steam on low fire.”
One of Willie Robertson’s favorite recipes is Duck Wraps
Ingredients:
- 8 to 12 duck breasts
- 1 pound thin-sliced bacon
- 8 to 12 jalapeno slices
- 1 package cream cheese
- 1 package Duck Commander Rub
- 1 jar of honey
Directions:
- Soak duck breasts in salt water overnight in the refrigerator.
- Cut an incision down the length of each breast and stuff with cream cheese and one jalapeno slice.
- Coat each stuffed duck breast with Duck Commander Rub and wrap each with one slice of bacon, securing the wrap with a toothpick.
- Cook wraps on an open grill until bacon is crisp and cream cheese starts to ooze out (it’s okay for the wrap to be medium-rare; don’t overcook or it will dry out).
- Drizzle wraps with honey and cook for an additional two minutes.