Shopping for an upcoming brunch, I was thrilled to see a newcomer in the specialty meat case of my local market: duck bacon. Made by D’Artagnan, the New Jersey-based gourmet food company, the bacon was packaged enticingly, with promises of having half the fat of pork bacon, and no nitrates or nitrites.
On closer examination, it was apparent this wasn’t bacon in the strictest sense (that is, the side of a pig that has been cured and smoked). It was really just a thinly sliced smoked duck breast that looked like bacon. (Not that there’s anything wrong with that!)
It cooked up quickly (in fact, I probably overcooked it a tad) and was tasty. I found it a a bit too salty, though, and thought the smoke flavor overpowered any hint that this was water fowl. But it did make for a good conversation piece.
Afterwards, I did a little research and found all sorts of alternative bacons out there: veal, turkey, even wild boar. I’d love to hear from anyone who has tried any non-pork bacons, especially if you’ve got any you’d recommend to mix up the breakfast plate offerings.