02-08-2007, 02:38 PM
I've got a buddy that's suppose to bring me some duck breast, and he had a pretty good sounding recipe. It's a little more complicated that that though, check it out.
He soaks the breast in italian dressing over night. The next day, he fillets them down the middle, but not cutting them completely in half. He stuffs the breast with fresh, diced onions and bannana peppers. He then lays fresh pieces of bacon accross the inside of the breast. Now the breast are put on the grill around medium heat. He said once the bacon starts getting crispy on the edges, the breast are done. I though this sounded like a good recipe. He said the bacon keeps them from drying out, and the peppers and onion take alot of the wild flavor out. [cool]
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He soaks the breast in italian dressing over night. The next day, he fillets them down the middle, but not cutting them completely in half. He stuffs the breast with fresh, diced onions and bannana peppers. He then lays fresh pieces of bacon accross the inside of the breast. Now the breast are put on the grill around medium heat. He said once the bacon starts getting crispy on the edges, the breast are done. I though this sounded like a good recipe. He said the bacon keeps them from drying out, and the peppers and onion take alot of the wild flavor out. [cool]
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