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Home » Breakfast Recipes » Duck Bacon

Duck Bacon

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Jun 22, 2025
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5 from 1 vote

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Duck bacon is such a wonderful treat! Made from thinly sliced and smoked duck breast, it's thick and flavorful. While it won't crisp up the way pork bacon does, its thick chewiness is quite pleasing, and its unique flavor is a nice change from the bacon we're all used to.

Duck bacon slices are served on a white plate.

While I'm not a fan of turkey bacon (I find it too lean), there are two bacon varieties that I enjoy just as much as pork - beef bacon and duck bacon. Both are deeply flavorful and make a nice change from the usual pork, although I still make microwave bacon and oven bacon often!

Ingredients

You'll only need ONE ingredient to make this recipe - an 8-ounce package of duck bacon. I never saw this type of bacon in the grocery store when I was living in California, but here in the DC area, I spotted this package at the local store and just had to buy it. You can also purchase it online.

A package of duck bacon.

Instructions

There are two main methods for preparing this bacon. The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Pan Frying

Arrange the slices in a large skillet. Heat the skillet over medium heat. Cook the bacon until heated through, 2-3 minutes per side. Place briefly on paper towels, then serve.

Oven Baking

Preheat the oven to 400°F and arrange the bacon slices on a foil-lined, rimmed baking sheet.

Arranging the bacon slices in the baking sheet.

Bake the bacon for 15 minutes, then place it briefly on paper towels to absorb extra fat before serving.

Placing the cooked bacon on paper towels to drain.

Recipe Tips

  1. The USDA recommends cooking duck to 165°F, which is well done. As always, when it comes to food preparation, you should make your own informed decision. I cook it for about 15 minutes in the oven (meaning it will be well done) because I don't want it to be too chewy.
  2. Keep in mind that you can't make it crispy. Even if you cook it for longer, which I don't recommend because it will become dry and tough, it won't crisp up the way pork bacon does. It's simply not fatty enough (though it's definitely fattier than turkey bacon). But I like its chewiness. Its slices are thick and flavorful, and the slightly chewy texture is perfect.

Recipe FAQs

What is duck bacon made of?

It's made from thinly sliced and smoked duck breast. Since duck breast is very flavorful and relatively fatty, the result is surprisingly similar to pork bacon, although it's not as fatty.

Can I use the microwave?

No, unfortunately, you can't. For the best results, you should bake or pan-fry it.

Is it tasty?

Yes! It's REALLY good. Perhaps not as good as pork bacon because it's not as fatty, but the meat itself is actually more flavorful. I think it's WAY better than turkey bacon, making it perfect for anyone who doesn't eat pork but would like to enjoy bacon.

How long can I keep the leftovers?

You can keep the leftovers in an airtight container in the fridge for 3-4 days. Briefly reheat them in the microwave, just a few seconds per slice, until they are heated through. You can also eat them cold straight out of the fridge.

Serving Suggestions

The obvious way to serve this bacon is for breakfast with eggs. When I'm lucky enough to have duck eggs on hand, I make an all-duck breakfast! It's such a treat.

If you cook eggs to go with the bacon, you should definitely use the rendered fat to cook them! It's so delicious. Here's how I do it: I bake the bacon in the oven for just 10 minutes, then set the oven to "keep warm." I carefully drain the fat from the baking sheet into a skillet, then return the bacon to the warm oven and cook the eggs in the rendered fat.

You can also use this bacon to wrap various meats, like I do in this recipe for bacon-wrapped chicken breast. In fact, you can use it in most recipes that call for pork bacon.

Recipe Card

Duck bacon is served on a white plate.
5 from 1 vote
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Oven-Baked Duck Bacon

Duck bacon is a real treat and a nice alternative to pork. Made from smoked duck breast, it's thick and flavorful.
Prep Time2 minutes mins
Cook Time15 minutes mins
Rest time2 minutes mins
Total Time19 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 110kcal
Author: Vered DeLeeuw
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Video

Ingredients

  • 8 ounces duck bacon

Instructions

  • Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper or foil.
    A baking sheet lined with foil.
  • Arrange the bacon slices in a single layer on the prepared baking sheet.
    Arranging the bacon slices in the baking sheet.
  • Bake in the preheated oven until heated through, about 15 minutes.
    The bacon is ready in the pan.
  • Transfer the bacon slices to a paper towel-lined plate for a couple of minutes to absorb the extra fat.
    Placing the cooked bacon on paper towels to drain.
  • Serve immediately.
    The bacon is served on a white plate.

Notes

  • The nutrition info is based on the product's package. 
  • If you'd like to pan-fry the bacon, arrange the slices in a large skillet. Heat the skillet over medium heat. Cook the bacon until heated through, 2-3 minutes per side.
  • The USDA says that duck should be cooked to 165°F.
  • You can't make this bacon crispy. Even if you cook it for longer, which I don't recommend because it will become dry and tough, it won't crisp up the way pork bacon does. I actually like its chewiness. Its slices are thick and flavorful, and the slightly chewy texture is perfect.
  • You can keep the leftovers in an airtight container in the fridge for 3-4 days. Briefly reheat them in the microwave, just a few seconds per slice, until they are heated through. You can also eat them cold straight out of the fridge. 

Nutrition per Serving

Serving: 2 slices | Calories: 110 kcal | Protein: 3 g | Fat: 7 g | Saturated Fat: 3.5 g | Sodium: 250 mg

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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