I cut the breast long ways, so in half all the way down the breast. I do this on almost all divers as well as bigger puddle duck breasts. Get a jalapeno, either half or quarter it, but a piece of jalapeno on the duck, wrap it inside, then wrap bacon around the outside of the breast.
I'll put some Tony's on it, then throw it on the grill. After the first time I turn it, I'll mop some of my bbq finishing sauce on it. Recipe found here:http://www.duckhuntingchat.com/forum/viewtopic.php?f=71&t=76021
Comes out tasting good every time. It also helps the way you store your divers. We usually freeze them in a salt water solution.
It's a fact that 70 percent of the people who purchase heavier tackle do so with the categorical I just lost a huge snook! Einstein Hairdo.The other 30 percent have either Tarpon Fever or are sporting a hand cramped into a claw from a deepwater grouper.