chasu

Soak fresh breast meatin salty milk overnight. Stuff with a cherry pepper *I use Vlasic brand* and wrap with bacon. Grill until bacon is done and meat will be sort of medium rare. Perfect for freshly killed meat. Wouldn't do this with frozen meat though.

For frozen ducks, I stuff half an orange and several pieces of garlic in the cavity, inject with Cajunland Seasoning, soy sauce, and onion powder and bake breast down over a bead of sliced onions, carots, and celeryin a covered roasting pan. About an hour and a half on 350deg for two mallards or 5-6 teal is perfect.