Combining waterfowl and bacon is always smart—and sublime.In this simple recipe, the sweetness of the pineapple and the heat of red pepper flakes, combined with the duck and bacon, hit your palate in all the right places. Give it a try.

Two boneless duck breast halves; cut into one-inch cubes
A half of cup teriyaki sauce
One tablespoon soy sauce
One tablespoon oil (I prefer peanut oil)
Red pepper flakes to taste (I like it hot)
Minced garlic to taste
8 to 10 slices bacon, cut in half
16 to 20 pineapple chunks

Combine first six ingredients in a bowl or Ziploc bag and marinate overnight. Place one duck cube and one pineapple chunk on a piece of bacon. Roll up and secure with a tooth pick. Bake in a 550-degree oven for 10 minutes or until bacon is crisp. I prefer to grill my little bundles of joy over high heat. One tip: pre-cook the bacon in the microwave before rolling it up. It will be easier to handle and will crisp up much faster. After all, you don’t want to overcook the duck.