2TablespoonsTony Chachere's or La. Fish Fry Cajun Seasoning
slices*Please note that this cheese stuffing will fill more than 12 of duck breast, so do as many as you like--just increase the amount of marinade so that it covers the quantity of duck breasts you plan to stuff.
1/4cupred wine vinegar
1/4teaspoonfreshly ground black pepper
1teaspoonTony Chachere's or La. Fish Fry Cajun Seasoning
Mix together the cream cheese stuffing ingredients, cover, and refrigerate.
Whisk together the marinade ingredients and set aside.
Prepare the breasts:
Slice breasts horizontally (lengthwise) into 2 or 3 slices, depending on thickness.
Place on board, cover with plastic wrap, and flatten slightly with meat mallet.
About 1/2 inch from end of breast, place a piece of onion, a slice of jalapeno, and a dollop of cream cheese mixture.
Roll the duck breast up, making sure free end overlaps.
Place on top of 1/3 slice of bacon and roll up, overlapping end and secure with toothpick.
Place in the marinade for 2-4 hours. (See Notes)
Place the breasts on hot grill and cook, turning often so the bacon cooks evenly and doesn't burn.
When the bacon is cooked (about 10 minutes), the breasts will be cooked medium to medium rare depending on heat of grill.
If your family isn't yet accustomed to the flavor of wild meat, then soak the breasts in a shallow pan of milk in the refrigerator overnight. When ready to cook drain, pat dry, and then proceed.