Yes, bacon traditionally comes from a pig but you’ve heard of turkey bacon and soy bacon… why not duck bacon. This crazy idea came to me when I was making duck jerky with my new jerky blaster from Cabela’s.
As this was my first try with jerky using any kind of ground meat, I was a bit anxious to see how the brine flavors turned out. Many times when making sausage, I like to fry a bit up to test the seasonings before smoking or curing the whole batch. I didn’t see why I couldn’t do this with my batch of jerky. I loved how neat and even the meat was coming out of the gun and I thought to myself, “Hmm, this looks like that scary fake bacon I try to avoid at all costs.” So in went a few neat and even strips into my oiled frying pan.
See past blog post on Duck Jerky in the Jerky Gun for the Duck Bacon recipe. https://tiffanyhaugen.com/duck-jerky-in-the-jerky-gun/
To my surprise, the meat stayed together beautifully despite the fact there were no binding ingredients such as eggs or breadcrumbs. It fried up very nicely and I actually ended up making more due to high-demand from my family.
To turn this idea into a convenient ready-to-cook breakfast protein, I portioned out several “bacon” strips on to waxed paper, froze on baking sheets and later put into a freezer bag. 
This stuff is a great breakfast alternative to real bacon or all the fakey bacon on the market – nitrate and preservative free! And the possibilities are endless, I am thinking deer bacon, elk bacon, wild boar bacon, goose bacon and who knows? Maybe nutria bacon?
