Smoky Double Duck BLT Stack

This playful take on BLT flavors features both ground duck and duck bacon in fennel and basil seasoned duck meatloaf stacks, topped with fresh avocado slices and a basil/balsamic tomato-bacon salsa.

Recipe and photo courtesy of Maple Leaf Farms. For more information, visit MapleLeafFarms.com.

0/5 (0 Reviews)

Ingredients

  • 4 slices Maple Leaf Farms® Duck Bacon, divided

Salsa Topper Ingredients

  • 10 oz Red Grape Tomatoes, sliced in half lengthwise
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp White Balsamic Vinegar
  • ¼ cup chopped Fresh Basil
  • ¼ tsp Kosher Salt
  • ½ tsp Ground White Pepper

Duck Loaf Ingredients

  • â…“ cup diced Sweet Yellow Onion
  • 2 large Garlic Cloves, diced
  • ¼ cup White Balsamic Vinegar
  • ½ Lime, juiced
  • 2 tsp Liquid Smoke
  • 1 lb Maple Leaf Farms® Ground Duck
  • â…“ cup Tomato Paste
  • 1 fresh ear of Sweet Corn, kernels cut off of cob
  • 1 tsp Italian Herb Seasoning
  • ½ tsp Ground Fennel Seed
  • 2 tsp Dried Basil
  • 1 tsp Kosher Salt
  • ½ tsp Marjoram
  • 4 oz Cream Cheese, cubed

Serving Ingredients

  • 4 leaves Green Leaf Lettuce
  • 1 Avocado, pitted, peeled, halves sliced crosswise
  • 1 tsp Freshly Ground Black Pepper

Instructions

Set EGG for indirect cooking at 375°F/191°C.

Spray the inside of four food ring molds or ramekins (3½” diameter) with nonstick cooking spray and place on a parchment paper-lined baking sheet with rimmed sides.

In a heavy skillet, fry the bacon 5-6 minutes. Cool and dice.

Leave a Reply