Duck Wraps
These wraps are sure to get eaten up by even the pickiest of people. Start by soaking the breasts in ice water in the fridge for a few days (draining the blood about twice a day). Then cut the breast into cubes about 1" x 1" and marinate it in Italian dressing for another day or so (you can also freeze them for a later date in the dressing). Next cut up some onion into pieces about 1"x1" and fill them with cream cheese. Next run a toothpick through the a cube of your marinated breast. Put a jalapeno slice on the toothpick and slide cream cheese/onion on sandwiching the jalapeno between the cream cheese and the duck. Then wrap the whole shebang it in bacon (I usually cut it in half as pictured). Cook them using indirect heat on the pit and there will be no leftovers no matter how much you make. The indirect heat is important otherwise the bacon will cause the flame to flare up and burn it. Serve them with Rasberry Chipotle dipping sauce found at your local grocery store. Here are a few pics....
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