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.
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
- ⅓ 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
- ⅓ 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.