Serves: 4
Total Calories: 154

duck
1/2 cup soy sauce
1/4 cup finely diced garlic
1/4 cup olive oil
salt
fresh ground black pepper
water
6 jalapeño peppers, whole
bacon strips, good quality

Using as many breasts as you want, filet each side of duck breast off breast bone. Remove any excess fat, skin, or tendons. Lay each 1/2 breast flat. With filet type knife, at a 45° angle, thinly slice across the grain of the breast. Four or five slices can be made from each breast half.

In glass bowl or baking pan, add soy sauce, finely diced garlic, and olive oil. Add salt and fresh ground pepper. Add breast pieces and marinate approximately 1 hour. To boiling water add whole jalapeno peppers. Boil approximately 5 minutes, remove from water and add to ice bath. This is important to stop the peppers from cooking further, and firm up the meat. After thoroughly cooled down, remove stem, and slice peppers in lengthwise direction. Remove seedpod with spoon. Slice each pepper into three to five strips. Cut bacon strips into thirds or halves, depending on the length of the filets of duck. Lay one strip of bacon down, then add a filet of duck meat, then roll up with a slice of the pepper in the middle. Secure with toothpick. On sheet pan or baking dish, bake in hot oven until bacon is CRISPY. A light layer of aluminum foil over the baking pan will prevent grease splattering.

Nutritional Facts:

Serves: 4
Total Calories: 154
Calories from Fat: 120

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Chukar Paella
Cougar Ranch Crab Rockefeller
Curried Halibut
Duck Gumbo
Duck With Olives
Dutch Oven Shrimp Casserole With Feta Cheese
Frontier Creamed Chicken
German Baked Chicken With Mushrooms
Jalapeño Duck
Musselshell Grilled Salmon Filet
Onion Stuffed Alaskan Halibut Filets
Pollo De Casa (Boarding House Chicken)
Pollo Supreme (Chicken Supreme)
Salmon Or Steelhead In Cream Sauce
Smoked Fish Dry Rub
South Of The Border Chicken Tortilla Casserole
Sweet And Sour Chukars
Turkey Camp Turkey Gumbo