Surprise your guests with these sweet
and spicy appies.
Author:
Brad Fenson
Ingredients
6 boneless, skinless duck breasts
6 slices of deli ham
¾ cup fresh pineapple, cut into small
chunks
1 cup teriyaki sauce
Hot pepper jelly
Directions
Slice duck breasts into two or three
cutlets (slice with the grain of the meat the full length of the breast). A
sharp fillet knife works well and partially frozen breasts are easier to work
with.
Place cutlets in a large resealable bag
and cover with teriyaki sauce. This recipe works best if the breasts are
marinated overnight
After marinating is complete, take
cutlets out of sauce and lay flat on a cutting board.
Ham slices can be cut in half so that
they fit over the cutlet.
Next, place pineapple in the centre of
the ham slice that is covering the cutlet.
Fold the entire cutlet in half and
weave toothpicks through the edges to hold the pineapple and ham inside the
cutlet.
Grill them on a hot barbecue for 4
minutes per side.
