Number of Servings: Varies Ingredients: Duck breast 1 cup apricot jam 1 ounce red wine Salt and pepper Bacon (sliced) Mushroom (sliced) Red Pepper (sliced) Directions: Slice duck breast longwise in 1/4 to 3/8 inch strips.  Blanch slices in boiling water for 3 to 5 minutes. Prepare a marinade by mixing the apricot jam and red wine. Salt and pepper to taste and then place blanched slices of duck into the marinade.  Marinate in the refrigerator for 4 hours or overnight. Lay out one slice of bacon and place a slice of duck breast, slice of mushroom and a slice of red pepper perpendicular to bacon.  Wrap bacon around duck and secure with toothpick. Cook on BBQ grill at medium high heat (300-325 degrees F) for ten minutes. Notes & Variations: If the duck is grilled use cherry wood in moderation to give a slight flavor. Place the duck on a grill so the fat drains off. The duck can also be baked in an oven set at 325 degrees F. Contributor:  Jerry Zeitler, RRGC