Using scissors, cut the top of the lobster shell lengthways down the center, leaving the tail fin intact. Loosen tail meat from the shell, keeping the fin end attached. Lift the tail meat and lay atop of the shell. With a knife, cut tail down the middle to de-vein the tail. Place lobster tails, meat side up, on a baking sheet and set aside.
In a small pot, combine butter, garlic, and Slap Ya Mama White Pepper Blend Seasoning. Heat over low heat, stirring occasionally, until the butter is melted and ingredients are combined. Generously spoon mixture over lobster tails and let the juices run into the bottom of the baking sheet. This helps to keep things moist while cooking.
Heat grill to medium heat, place baking sheet on grill and grill for about 10 minutes or until meat is opaque. Serve and enjoy!!
If you are using wild duck you will want to marinade it to help remove the gamey taste. In a bowl, marinade your duck breast in whole milk for approximately one hour. Drain the milk, add coke to bowl and let marinade for another hour.
Once finished with marinade, remove the duck breast, let drain and pat dry with a paper towel. With a sharp knife, cut a small pocket lengthways along the duck breast. Be careful not to cut all the way through the breast. Now, place duck breast into a bowl and season generously with Slap Ya Mama Original Blend Cajun Seasoning and add a few dashes of Slap Ya Mama Cajun Pepper Sauce to the mix. Set aside.
In a small microwavable bowl, place your cream cheese and heat for about a minute to help soften the cream cheese. While your cream cheese is in the microwave, slice your jalapenos lengthways into thin strips (remove jalapeno seeds unless you like it really spicy). Once your cream cheese is soft, add the thin strips of jalapeno to the bowl of cream cheese and mix. Be sure to cover all jalapeno strips with cream cheese.
Now take your duck breast and with your fingers, place the cream cheese covered jalapeno strips into the pocket you created in the duck breast. Depending on how thick or thin you sliced the jalapenos will determine how many strips you will use to stuff the duck breast. Once all of your duck breasts have been stuffed, it is now time to wrap them in bacon. For each breast, lay down two slices of bacon side by side. Place one duck breast onto your bacon slices and roll the duck breast and bacon together. To keep the bacon wrapped around the duck, place a toothpick at the end of each bacon slice with the toothpick going all the way through the breast. Continue this process until all duck breast have been wrapped in bacon.
Grill over medium heat, turning occasionally for about 15 – 30 minutes depending on the thickness of the duck breast. Be sure not to over cook them, as it will dry out the duck breast. Don’t forget to remove all toothpicks from the breast.
Drizzle the black cherry sauce over the bacon wrapped duck breast or use it as a dipping sauce and enjoy.
Black Cherry Topping Sauce (optional)
This black cherry sauce goes great with this dish and really adds that sweetness that goes so great with the spiciness of the jalapenos and Slap Ya Mama.
Black Cherries - canned or fresh (if fresh be sure to remove the pits)
2 Garlic Cloves - crushed or minced
12oz. Chicken Stock
1 Steam of Fresh Tarragon - minced
With a blender or food processor, blend the black cherries into slush. Now add the black cherries, garlic, chicken stock and tarragon into a medium saucepan. Bring the mixture to a boil then let simmer and reduce until you have a thick sauce.