8-10 duck breasts
1 bottle Italian dressing
1 jar sliced jalapeño peppers
2 8-oz. packages cream cheese, cubed
1 pound thick cut bacon
Cut duck breasts in half. Place in a large bowl and cover with dressing. Cover and refrigerate overnight. Lay a slice of bacon on cutting board. Place a breast on one end of the bacon. Place a couple of cheese cubes and a few jalapeño slices in the middle of the breast. Roll and fold breast up wrapping bacon around the outside. Secure together with toothpicks. Repeat process. Grilling:
Place on heated grill and cook over medium heat until cooked to desired doneness.