Cane-Pepper Jelly Vinaigrette Marinated/Grilled Duck Breasts
4 (4-6 oz.) boneless duck breastsSalt, red/black pepper1 (12-oz.) bottle Joey’s Cane Pepper Jelly Vinaigrette2 large jalapenos, cut in half, seeded4 pieces of hickory smoked baconRed Wine Reduction Basting Sauce1. Season the duck breasts.2. In a large zip lock bag,…