Jalapeño Duck

Serves: 4
Total Calories: 154


1/2 cup soy sauce
1/4 cup finely diced garlic
1/4 cup olive oil
fresh ground black pepper
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

This Jalapeño Duck recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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