8 whole duck breasts, split, boned, and skinned
12 oz. bottle Paul Newman's Italian salad dressing
3 tbsp. Worcestershire sauce
Juice of 3 lemons
3/4 tsp. garlic powder
Pepper to taste
16 slices bacon

Soak duck breasts in salt water for at least 3 hours. Blot with paper towels, place in shallow pan. Combine next 5 ingredients and pour mixture over duck breasts. Marinate in refrigerator at least 3 hours, preferably overnight. Remove duck breasts from marinade and wrap each in a bacon slice; secure bacon with toothpicks. Grill over slow coals 7 minutes on each side or until bacon is done. If chicken is used, omit bacon.