Cut duck breasts in half, longways or into quarters (depending on how much bacon you have.)
Marinate duck breasts for at least 4 hours in zip lock bag soaking in Dale’s Wild Game or Steak Seasoning.
(If you don’t like the gamey flavor or duck, you can remove that gamey flavor by adding a tablespoon or 2 of mustard to your marinade)
After 4 hours, Preheat your broiler on your oven. Wrap in breasts in bacon. Skewer bacon with toothpick to secure bacon strips. Place wrapped pieces on cookie sheet wrapped in aluminum foil and once you’re done place cookie sheet in the oven for 8 minutes on the broiler setting.
After 8 minutes pull cookie sheet out and flip duck breasts. Place back in the oven on broil setting for 4 minutes.
Once 4 minutes is up. You can place duck breasts on different plate to help cool faster or serve from cookie sheets. The wood from the toothpicks work great for grabbing the duck without burning your fingers.
6 Duck Breasts
Louisiana Hot Sauce (optional)
4 Green peppers
2 Tomatoes 1 pkg.
Mix 1 cup Teriyaki, 1 cup soy sauce and 1 cup Louisiana Hot Sauce (optional) in small cake pan. Slice duck breasts into strips 1 inch in width and marinate in cake pan for 12 hours. Roll strips of duck and wrap with 1 slice of bacon and slide onto skewer. Slide on onion, green pepper, and tomato, then repeat process until skewer is full. Sprinkle with lemon pepper and garlic powder and grill over low flame 15-20 minutes.
Skinless Duck Breasts, 2 per person
1 Bottle Italian dressing
1 Bottle Dales Marinate
2 Large Jalapeño peppers, cut into large slices
Fresh Pineapple chunks
Cut the breasts into 1″ cubes and place in large zip lock bag. Add the dressing and the Dales. Seal and refrigerate overnight. Remove meat and drain. Cut bacon slices in half. Wrap each duck cube with bacon and place on skewers alternating with the peppers and pineapple. Grill over medium heat and cook until medium rare to medium.
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