Ingredients
- 4 slices Duck Bacon
- 1 brie cheese wheel
- 20-30 crackers
- 4 orange little sweet peppers
- 4 oz. Boursin cheese
- 1 bunch dill
- 1 bunch grapes
- 2 candy eyes
Direction
- Preheat skillet over medium-high heat. Place single layer of duck bacon in skillet. Cook 4 minutes per side. Remove bacon to paper towels.
- Score duck breast skin in 1/4" intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern. Sprinkle with salt and pepper, to taste.
- Place duck skin side down in sauté pan, then turn to medium-low Heat. Cover and cook for 8-10 minutes to render fat. Flip and cook for 5-7 minutes or until internal temperature reached 165 degrees.
- Chop Duck bacon into thin crumbles and thinly slice duck breast.
- Cut orange sweet peppers in half and remove seeds. Stuff each pepper half with Boursin cheese. Top with duck bacon crumbles and place a sprig of dill at the top to make a carrot appearance.
- Place the brie wheel in the center of a large charcuterie board. Place candy eyes on the brie to make a bunny face. Add in several dill sprigs for whiskers and top sprigs with a duck bacon piece for a nose.
- Stack the duck breast slices vertically above the brie bunny to make bunny ears.
- Place duck bacon stuffed peppers, grapes, and crackers around the brie bunny and serve.