Duck is available at most supermarkets. Don't overmarinate or the duck will become tough. You can use dove or goose instead of duck, and substitute turkey bacon for the prosciutto.
1/2 cup dry red wine
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 teaspoons bottled minced garlic
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 (12-ounce) package boneless whole duck breast, thawed, skinned, and cut into 12 (1-inch) pieces
6 slices prosciutto, cut in half lengthwise
How to Make It
Combine dry red wine, lemon juice, olive oil, minced garlic, dry mustard, black pepper, and bay leaf in a large zip-top plastic bag. Add duck pieces to bag, and seal. Marinate in refrigerator 30 minutes. Remove duck from bag, and discard marinade.
Wrap 1 piece of duck with 1 strip prosciutto. Repeat with remaining duck and prosciutto. Thread 2 pieces duck onto each of 6 (6-inch) skewers. Place the skewers on a grill rack coated with cooking spray, and grill 5 minutes on each side or until desired degree of doneness.