spider316 wrote:What I call Mallard Melody. Take your puddle duck breast and depending on the size, cut them in half or 3rds and marinade for 24 hrs min or more if you would like in an Italian dressing, please feel free to dress it up if you would like, I do. Now butterfly filet the breast pieces almost in half but not all the way through, open it and put some sliced Jalapeno pepper, a wad of creme cheese and close it, wrap it with a couple of slices of bacon both ways so the creme cheese and peppers dont escape, and spear it together with a tooth pick. I only cook over charcoal when I grill, so if you do these over a gas fire, your on your own.I cook them to a medium done and the cheese is just starting to ooze out.
I dress up my marinade with anything like BBQ sauce,Teriyaki sauce,Catalina dressing what ever you think will be good grilled.
I use fresh jalapeno peppers when I can get them from the local market, if not I use the ones in a bottle that are pre-packed by B & G from the local Big Y.
I use flavored creme cheeses' like garden veggie,chive, or even a fruit variety.
The bacons I use are often smoked at/from the local butcher shop in a variety of different woods for different flavors.
With charcoal I can put the cover on to control the temp and any flame, If you use gas make sure you have a spray water bottle ready to be deployed.Enjoy everybuggy, as my children would say.
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