Take each breast and cut it into thirds. Cut away the fat, and the connective tissue near the insertion of the wing. Then take a jar of jalapenos (the pickled jalapenos that you get at the Mexican section of the grocery store). Dump the whole jar into a blender, and then add a cup of soy sauce, a cup of lime juice, and black pepper. Blend this until all the peppers are a complete liquid. Then put this into a gallon zip lock freezer bag. Put the pieces of duck meat in, and seal. Place in the fridge for two days (yes, two days; trust me??.). Take each piece and wrap with a piece of white cheddar cheese, and then in bacon. Cook on the grill on high just long enough so the bacon just crisps, and then pull. When the grill is hot enough it will only take about 4 minutes on each side.