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You Had Me at Duck Bacon

Posted by on November 12 2007 in Bacon, Fowl, Personal

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So my new place in Brooklyn is a stone’s throw from Park Slope, the yummy mummy capital of the world, and the epicenter of vegan cupcakes, organic everything, $12 coffees, etc…the obvious first order of business was whether to join the Park Slope Food Co-op. There’s plenty of info around the internets about how awesome and awful this place is, so I’ll just summarize. Pros: Quality yuppie food at prices lower than Whole Paycheck; Cons: Soviet-style work policy.

After sitting through an indoctrination orientation session, I browsed through the store. While I was somewhat taken with the organic asparagus from Argentina and no-peel Kiwi berries, it wasn’t until I hit the meat section that I knew I was joining. Bison steaks, grass-fed filet mignon, salami, salami, salami, and OMG, WTF is duck bacon?

Not that I’m ever looking for an alternative to bacon-bacon, but still, duck fat is so in, and come on, it has bacon in it’s name. Plus, it’s from New Jersey. Clearly, this was my first food co-op impulse buy.

You only have to cook duck bacon for 30 seconds a side, and the package directions seriously yell at you about not overcooking it. For some reason, I decided to freeze mine, as if there was any possibility I would not be using it within two days. Not having a microwave yet, this presented defrosting problems, which is why my cooked db (below) is in hacked-off little pieces instead of lovely bacon-inspired thin strips.

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The verdict: damn tasty. Unlike fraudulent perpetrators such as turkey and tofu bacon, this stuff more or less captures the crispy-but-fatty goodness that is bacon, while presenting a unique, rich flavor of its own.

Perplexingly, my Joy of Cooking doesn’t tell me what to do with duck bacon, so I just added it to a quesadilla, with monterrey jack and tomatoes (worked well), and also threw a few pieces in a bowl of from-the-box butternut squash soup (not as successful, kinda got lost in there).

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Future ideas: I think it would work well as a flavoring for collard greens or chard, while there could def be some kind of Egg McDuckBacon creation, and of course, I foresee a dBLT in my near future.

More Bacon: Recipes, raves and other bacon bits in Endless Bacon.

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6 Responses leave one →
  1. JoeHoya permalink
    November 12, 2007

    Wow. Not just duck bacon – D’Artagnan duck bacon.

    I just picked up “Think Like a Chef” by Tom Colicchio, and he gives a shout out to D’Artagnan for anyone looking to purchase duck fat without the rest of the duck.

    And, on a somewhat related note, my wife and I stopped by Poste for a light post-theater dinner yesterday. We split a duck reuben that was AMAZING. The duck meat was rich and salty at the same time, and it’s hard to argue with the classic reuben construction. I think a DbLT would definitely hit a lot of those same notes.

    And if I’ve learned anything from Gansie, it’s the need to try the duck bacon with avocado. Maybe in a Cobb salad or on top of a ground bison burger?

  2. November 12, 2007

    good call. DbLAT it is.

  3. August 10, 2010

    Just for the record, we have made collards with the duck bacon. It was totally amazing! We are officially hooked.

  4. February 21, 2012

    I picked this up at Union Market – really tasty stuff! Had no idea about the 30 second rule – I never read the package, it is bacon after all. I cooked it about as long as reg bacon (until seared a touch on either side) and it was fantastic. I have some leftover from Sunday in my fridge and can’t wait to try it on a sandwich!

  5. Mr circle permalink
    April 26, 2014

    This is horrible, i love ducks. Duck bacon…. DIE!!!!!

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