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Tuesday, March 3, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Jason Muehleck
  • 5-10 quails
  • 2-4 ducks
  • 1 TBS garlic salt
  • pinch salt
  • 1 TBS pepper
  • 3 to 4 TBS Worcestershire sauce
  • 1â�„2 strip bacon or prosciutto for each duck chunk
  • 1 jalapeño 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 jalapeño 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.)

The Spencer Group - Click for Website
West Piedmont Workforce Investment Board - Click for Website
Rives S. Brown Realtors - Click for Website
PHCC - Click for Website
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New College Institute - Click for Website
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