Marinated Wild Duck Rumaki - cooking recipe

Ingredients

8 -10 wild duck breasts, skinned and rinsed
1 lb bacon
Marinade
1/4 cup orange juice
1 cup soy sauce
1/4 cup dry sherry (optional) or 1/4 cup Bourbon (optional)
1/4 cup peanut oil
2 tablespoons orange zest
1 -2 garlic clove, minced
1 tablespoon fresh ginger, minced
1/8 cup apple cider vinegar
1 tablespoon brown sugar, packed
1 teaspoon chili paste (to taste)
salt
toothpick
citrus-based dipping sauce

Preparation

Combine all the marinade ingredients in a bowl and mix well.
Cut the duck breasts into pieces that are about 1/2\" x 1/2\" x 1-1/2\". Place in marinade overnight in the fridge (ziploc works great).
Cut the bacon in half so that you get twice as many short pieces. Fry until half-way cooked. This is necessary if you want the bacon to be equally cooked as the duck, otherwise the fatty part will be mostly uncooked and too chewy.
After marinading overnight, drain the duck. Wrap each piece of duck with a piece of bacon and secure with a toothpick (make sure it goes completely through).
Place wrapped pieces on a foil-lined cookie sheet that has sides. You can put quite a few on a sheet and they will still cook well.
Bake at 325\u00b0F for 30 minutes or until the duck and bacon are done.
Serve with a tangy, slightly spicy-hot lemon, orange or apricot dipping sauce, like LeAnn Chin's Lemon Chicken Sauce or Panda Express Orange Sauce. Be sure to serve with sauce!