Recipe provided by Don Clark, Station 3 – Perry Township
Cut duck breast into about one-inch cubes.
Wrap each one with bacon and secure it with a toothpick. Add a slice of water chestnut, if you like. Cook on the grill until bacon is done.
“I made a dipping sauce with a can of cranberry sauce and some red cooking wine, along with some BBQ sauce, sugar and worchestershire,” Clark said. “Just mix to taste. I also used a little of this mix to brush over the rumaki while it cooked.
“I also made for the dinner part roasted duck breast. This is very good and very easy.”
