Start by preparing a saltwater brine. In a mixing bowl, combine 8 cups of water with ¼ cup of salt. Stir until the salt is fully dissolved. Set aside roughly two-thirds of this mixture for later. Pour the remaining saltwater into a large glass baking dish. Take the duck breasts and immerse them in this brine. Let them soak overnight. This step is crucial as it helps eliminate any gamey flavor while ensuring a juicy result. If possible, switch out the brine a couple of times for a clearer liquid.

The following day, discard the saltwater and rinse the duck breasts gently under cold water. Pat them dry with paper towels. Next, pour the Italian dressing over the duck pieces, ensuring even coverage. For added zest, sprinkle minced garlic and freshly cracked black pepper on top. Cover the dish and marinate these beauties in the refrigerator for at least 8 hours. The longer, the better—this will elevate the flavor profile considerably.

Before you jump into the next phase, preheat your oven to 350°F (175°C). This will allow the duck to roast evenly and achieve that perfect crispy bacon exterior.

Now, it’s time for the fun part! Grab the marinated duck breasts from the fridge. Take one slice of bacon and wrap it around each breast half, ensuring it’s tightly secured. Use a toothpick to hold it in place. This helps the bacon retain its form during roasting, ensuring that you get that crunch in every bite.

Place the wrapped duck breasts in a 9x13 inch baking dish, making sure they are snug but not overcrowded. Slide the dish into the preheated oven and bake for about 1 hour. The goal here is to let the bacon crisp up beautifully while cooking the duck through. You’ll know it’s done when the bacon has a golden-brown color and the duck reaches an internal temperature of 165°F (75°C).