- 4 cabob racks
- cookie sheet with edges
- latex gloves
- 4 duck breast halves (chicken/turkey/beef will also work)
- 1 lb. thin bacon
- 1 bottle mild barbecue sauce
- 1 bottle hot barbecue sauce
- 12 medium jalapeno peppers
Slice jalapenos in quarters, removing seeds and white veins.
Mix 2/3 parts mild barbecue sauce and 1/3 part hot barbecue sauce.
Slice duck halves lengthwise in 1/4-inch strips. Dredge strips in barbecue sauce.
Wrap strips around 1/4 jalapeno slice or lay jalapeno slice on meat strip lengthwise.
Cut bacon strip in half and wrap around duck and jalapeno. Place in cabob rack (should hold 8-12 wraps, depending on size).
Turn broiler on in oven and place filled cabob racks on cookie sheet under broiler for 10 minutes. Lower rack with cookie sheet down two levels and broil for an additional 3 minutes. Let sit in oven until ready to serve.
Optional: Duck strips can be marinated in barbecue sauce overnight, but it's easier to dredge before cooking. Chicken and turkey will soak up sauce better and should be marinated. Bacon can be cooked to reduce fat and then used as a wrap, but will reduce flavor. Leftover wraps are great microwaved or can be pre-cooked, then placed in a Crock Pot or roaster and heated up for parties or get-togethers.