2 filleted duck breasts or 1 goose breast, no skin, cubed
1 cup(s) Marinade
1 can(s) Jalapeno slices
1 can(s) Pineapple chunks
1 pound(s) Bacon
8 ounce(s) Cubed pepper jack or monterey jack cheese
Start with filleted duck breasts, no skin Fillet the breast in half horizontally (thickness) and then cube. Cube size is a matter of preference, when I use smaller cubes I use a half strip of bacon to wrap, if you use larger cubes a full strip is necessary
Marinade is dependent on the type of wrap you're making. Italian dressing is all-around, I use teriyaki if I am using pineapple (vs jalapeno), I use chipolte marinade if I'm using jalapenos, etc. Sometimes I vary the cheese depending on the wrap or just use anything I can get my hands on at the time. Nice thing about wraps is they're flexible
Soak toothpicks in water prior to use. I recommend using good sturdy round toothpicks, easier to work with, and they hold up better on the grill. Take one cube of meat, one cube of cheese, one jalapenos slice and wrap with one piece of bacon (you can substitute pineapple cube for jalapeno if desired) Cross 2 toothpicks through the bacon securing the contents
Grill until the bacon is crispy!
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