Cane-Pepper Jelly Vinaigrette Marinated/Grilled Duck Breasts

4 (4-6 oz.) boneless duck breasts
Salt, red/black pepper
1 (12-oz.) bottle Joey’s Cane Pepper Jelly Vinaigrette
2 large jalapenos, cut in half, seeded
4 pieces of hickory smoked bacon
Red Wine Reduction Basting Sauce

1. Season the duck breasts.
2. In a large zip lock bag, place the duck breasts, bacon slices and jalapenos.
3. Drizzle enough of the Cane Pepper Jelly Vinaigrette to cover all the ingredients.
4. Seal and place in refrigerator and marinate at least 6 hours or overnight.
5. Drain the breasts from the marinade.
6. Take ½ of jalapeno and wrap the bacon around the pepper and duck breast and secure with toothpicks.
7. Grill skin side down for 8-10 minutes.
8. Flip the breasts and grill for another 10-12 minutes. Total cooking time 20-22 minutes for medium rare.
9. Baste with Red Wine Reduction Basting Sauce.
10. Remove from grill and let set for 5-8 minutes.
11. Remove toothpicks and discard. Slice and serve with your favorite rice, pasta or potato side along with grilled veggies.
*****The leftover duck breasts are fabulous when sliced thin and served as sandwiches or po-boys. A nice slaw is a good condiment for the sandwich.

RED WINE REDUCTION BASTING SAUCE

1 bottle of red wine (inexpensive or if you have any leftover wine just dump them altogether.)
1 stick butter
1 onion, diced
½ c. honey
½ c. balsamic vinegar

1. Saute onion in butter.
2. Add wine and reduce by ½.
3. Add honey and vinegar, let simmer for about 15-20 minutes.
4. Cool and place in smaller containers and refrigerate.
*****Use to baste during grilling and after. I use this on pork, lamb and duck breasts.