- 6 Ducks, breasts filleted (12 boneless breasts)
- 1 cup Italian Dressing
- 6 pickled jalapeno peppers, split in half lengthwise
- 12 strips bacon
Lay breasts flat on a cutting board. Using a sharp knife, filet breasts open like a book, leaving one edge intact. Marinate face down in Italian dressing for 2-3 hours. Lay one jalapeno half inside each breast, fold closed, and wrap with bacon in a spiral fashion so bacon does not overlap itself. Secure ends with toothpick. Grill over hot fire until bacon crisps (2-4 min. per side). Inside should be warm and red. Serve hot. For milder version, substitute steamed apple slices for jalapenos. Serves 4-6.