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Martinsville, Virginia 24115
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BARBECUED QUAIL AND DUCK
Contributed by: Jason Muehleck
1 TBS garlic salt
1 TBS pepper
3 to 4 TBS Worcestershire sauce
1â�„2 strip bacon or prosciutto for each duck chunk
1 jalapeÃ±o pepper for each duck chunk
Debone and remove breast meat from quail and duck; wash clean and cut into same-sized chunks.
Mix the garlic, salt, pepper and Worcestershire sauce; coat meat with mixture. Refrigerate overnight.
Preheat grill on low heat. Cut a slit through each piece of duck and insert one jalapeÃ±o inside each chunk. Wrap bacon around each quail and duck chunk and secure with a toothpick. Grill pieces on low heat for 15 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)