Grilled duck breasts à l'orange

Rub the breasts generously with Creole seasoning mix. Place the breasts in a glass bowl. Pour in the Italian dressing, cover and refrigerate for four to six hours. Remove the breasts from the marinade and place a chunk of onion, bell pepper and jalapeno pepper in the center of each breast. Wrap the breast around the vegetables and wrap each with a bacon strip, securing with a toothpick.

Melt the butter in a small saucepan over medium heat. Add the beer and stir to blend. Heat the orange marmalade in another saucepan. Place the breasts on a grill over medium-hot heat and baste with the butter-beer mixture. Close the pit and cook for five to eight minutes. Flip the breasts and baste with the butter-beer mixture; then brush with the marmalade. Close the pit and cook for about three minutes. The breasts are best cooked medium-rare, but that's a personal opinion. The sugar from the marmalade crystallizes and gives the duck a marvelous flavor.

Makes 8 servings (however count on each guest eating two)


*Source: Times Picayune, New Orleans, Louisiana