Posted on 08/27/2016
by Brad Fenson
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.