Duck Breast Poppers

Remove each side of a duck breast from the bone. Wood ducks are particularly desirable. Cut each side into two thin slices end-to-end so that the filets are wide and thin. This requires cutting the half breast (one side) on the same plane as the cutting board rather than 90 degrees to the board. Spread the filet with cream cheese and add a scattering of jalapeno pepper. Salt and pepper to taste. Roll the unit into a tight bundle, wrap it in smoked bacon, and secure the roll with toothpicks. Grill.