MacGourmet users, drag image to your MacGourmet recipe box.
Makes:
6 servings
Prep Time:
not available
Cook Time:
not available
Ready In:
not available
Imagine a clear, crisp morning with a gentle breeze moving the grass and trees. The sun is just breaking over the horizon and in the distance a flight of ducks start flying from a neighboring rice field. The thrill of the Cajun duck hunting is on it's way. Once you have bagged your limit and you think of the different dishes to make, add this one to your list.
Ingredients
duck breast cut in cubes
1 can water chestnuts
fresh sliced jalapeños
1 pound bacon
soy sauce
spicy mustard
Lea and Perrin steak sauce
Directions
Cube duck. Cut the bacon slices in half. Season duck to taste. Roll in bacon one duck cube, one water chestnut and one slice jalapeño; hold together with a toothpick. After you have rolled up the duck cubes, marinate them with soy sauce, spicy mustard and the Lea and Perrin steak sauce. This may be done a few hours ahead of time (day before) and placed in refrigerator. When grill is hot, place duck on grill and cook until bacon is crispy done.
