This is by far, the best way we have prepared duck breasts. I tried it out on my faithful food testers and it passed with “flying” colors. The combination of garlic/teriyaki and pineapple give this dish a “sweet & sour” accent. The bacon enhances the flavor as well as keeps the meat from becoming too dry. DO NOT overcook! This is best served as an appetizer, and is the most flavorful when cooked medium-rare (more on the rare side).


  • 6 Boneless duck (or goose) breasts
  • 1 Cup Teriyaki Marinade
  • 2 Tablespoon Soy Sauce
  • 2 Tablespoon Peanut Oil
  • 3 Tablespoon Minced Garlic
  • 3 Tablespoon Brown Sugar
  • 1 Pound Bacon (cut in half)
  • 2 Cup Pineapple Chunks

Cooking instructions:

  1. Cube duck breast into one-inch chunks
  2. Combine teriyaki, soy, oil, garlic and brown sugar into bowl and mix thoroughly
  3. Place meat and marinade mix together in a ziploc bag
  4. Marinate in refridgerator for 24 hours (shaking/mixing ingredients once or twice)
  5. Remove meat from marinade, place one cube of meat with one pineapple chunk and wrap both in bacon (use toothpick to hold)
  6. Grill on medium heat until medium-rare
  7. Remove toothpicks and serve on platter

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