• 1 cup steak sauce • 1 cup whiskey

• salt & ground black pepper • 1 lb. bacon strips, cut in half

• 6 duck breasts, deboned & cut into cubes

• 1 box wooden toothpicks


To make the marinade, stir steak sauce & whiskey together in a bowl. Pour marinade into resealable plastic bag; add duck cubes. Seal bag, turn once or twice to thoroughly coat duck, and place in the frig for 1 hr. Preheat grill to med. heat. Soak toothpicks in bowl of water at least 1/2 hour to prevent burning. Remove duck from marinade; discard sauce. Wrap piece of bacon around each duck cube; secure with a toothpick. Cook preheated grill until bacon is crisp and duck is no longer pink, turning once, 5-10 min. Place on serving plate, cool slightly, and serve.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.