Clean the wild duck breasts thoroughly removing any shot.
Mix the Teryaki sauce with about 1 cup of orange juice in a storage bag or container.
Marinate the duck breasts in the refigerator for about 3 to 4 hours(Or Longer!) in the teryaki sauce and orange juice.
Light your gas grill or build a medium sized charcoal fire in your Weber.
While the grill is heating, remove the duck breasts from the marinade and butterfly them so there is a cavity in the middle.
In the cavity, place a slice of cream cheese and several jalapeno peppers.
Fold the butterflied breast back over so the cream cheese and peppers are now in the middle. Wrap them in back liberally and secure the whole concoction with toothpicks.
Once your grill is ready, grill them for about 5 minutes a side. DO NOT COOK THEM PAST MEDIUM RARE!
Remove from grill and serve with you favorite beverage - I think they are great with a Merlot or Zinfandel. They can also be sliced into quarters and served as an appetizer.
Note: If you using smaller duck breasts like GreenWing Teal or Bluewing Teal(The Best Eating), you can just take 2 breasts and put the cream cheese and jalapeno peppers in the middle. This is like a Wild Duck Oreo Cookie!