From: Executive Chef Ron Hall, Iowa City, IA. Yield: 20 servings. 8 duck breasts, boneless, skinless, 6 to 7 oz. each 1 tsp. salt 1 tsp. black papper 1 tsp. chili powder ½ tsp. garlic powder 3 Tbsp. vegetable oil Chipotle BBQ Sauce: 2 cups catsup ¼ cup brown sugar 2 Tbsp. cider vinegar 2 Tbsp. soy sauce 4 chipotle peppers in adobo sauce 2 Tbsp. adobo sauce 1 cup onion, diced 4 cups onion, strips 20 mini burger buns Butterfly the duck breasts and ...

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