Ask pretty much any Texas hunter how they fix their game and you will get four main ingredients; the game, jalepenos, cream cheese and lots of bacon.  This version dresses up Bubba’s favorite recipe but deep down it’s good ol boy through and through.   Domestic duck would be excellent like this but cooking times would need to be adjusted to accommodate the larger bird.

2 wild duck breast halves (teal or wood duck are excellent in this)

2 oz thinly sliced pancetta

1/4 cup goat cheese

1 Tbs finely chopped Serrano pepper

1 tsp minced garlic

pinch of dried thyme

salt and pepper

Mix the cheese, peppers, garlic and seasonings well.  At the anterior (thick) end of the breast insert a thin long bladed knife to make a pocket inside the breast.  Stuff the pocket with the pepper cheese mixture.  Completely cover the duck with a thin layer (less is more here) of pancetta.  Allow the duck to come to room temperature.  Pre-heat oven to 400F.  Start the breasts in a cool pan with an oven proof handle on a burner set to high.  Sear both flat sides until almost crisp, about 2 minutes per side.  Transfer the pan to the oven and cook for 8 minutes at 400F.  Remove, plate and serve.