Pound duck breasts paper thin, marinade overnight in italian dressing. Slice jalapeño thin lengthwise, dollop of cream cheese and some jalapeño roll up, maple bacon around w toothpick to hold, sprinkle some cheddar on top and bake in oven , big hit at Christmas party last year
Here on Lake Champlain, we are blessed with many oppurtunities to shoot goldeneyes. Due to the many oppurtunities, I've had a chance to figure out a decent goldeneye recipe. Here's my favorite:

Start by breasting out the bird. I like to leave the skins on, some guys don't. Either will work for this recipe. Put breasts in either a bowl or a bag, and pour about an ounce of olive oil and ounce of soy sauce over the breasts. Once they are good and coated, sprinkle liberally with the garlic, ginger sesamee seasoning and let sit for 6 to 24 hours. Grill medium rare over a hot grill and devour.


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Last night I tried a new recipe I sort of adapted from chicken cordon blue. Start with a mallard or black duck breast. Skin on or off, it doesn't matter.

Pre heat oven to 350 degrees.

In a seperate bowl, mix equal parts of blue cheese crumbles and bacon bits crumbles (like you get at Costco). For 2 breasts you will need enough finished product to equal about 1 and a half times a golf ball.

Then, using a thin, sharp knife, make a slit in the thick side of the breast. Make sure your slit is in the thickest part of the breast as you are forming a pocket to be stuffed.

Stuff half of your cheese/bacon mix into each cavity. Because my slit making is usually crooked, I use a thin metal turkey skewer or a wood skewer to keep the slit closed.

The dredge the breasts in an egg bowl followed by coating with either seasoned bread crumbs or a Shake and Bake kind of coating.

Baking for 30 minutes will give you a rare breast. Bake 5 additional minutes for medium breasts.