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Instructions |
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When duck breasts are cold or semi-frozen, lay flat on the cutting board and split in half horizontally to make 2 thinly sliced breasts pieces. Marinate and refrigerate 24 hours in Lowry's Caribbean Jerk marinade.
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Clean, de-seed and de-vein the jalapeno peppers. cut into spears.
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Remove the duck from the marinade and fold the duck around a Jalapeno spear. Wrap the duck breast and jalapeno in bacon and secure with a toothpick. Allow to rest in the fridge until time to cook.
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Place the wraps on the grill and cook through being sure not to dry out the meat.
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| Serving
Suggestions |
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Serve over wild rice
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Originally Submitted
9/15/2016
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