Duck Jalapeño Poppers

Jalapeño stuffed with fresh duck, cream cheese, pepper Jack cheese, and wrapped in thick bacon.

Preparation Details

Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 2 hrs 45 mins

Servings: 16

Ingredients

• 2 duck breast halves
• 2 cups water
• 2 tablespoons salt
• 1 tablespoon ground chipotle pepper (such as Mrs. Dash Southwest Chipotle Seasoning Blend®)
• ¼ cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon monosodium glutamate (such as Ac’cent®)
• 1 teaspoon garlic powder
• 5 drops hot pepper sauce
• 8 jalapeno peppers – stemmed, seeded, and halved lengthwise, or to taste
• 1 (8 ounce) package pepper Jack cheese, sliced, or to taste
• 1 (8 ounce) package cream cheese
• 8 thick slices bacon, or to taste
• toothpicks

Steps

1. Clean and rinse duck breasts thoroughly in cold water. Cut into 1/4-inch slices and place in a resealable plastic bag with water and salt. Refrigerate for 2 to 3 hours. Remove from bag and rinse again under cold running water.
2. Combine duck, ground chipotle pepper, vinegar, Worcestershire sauce, monosodium glutamate, garlic powder, and hot pepper sauce in a resealable plastic bag. Refrigerate until well marinated, 2 to 3 hours more.
3. Fill jalapenos with pepper Jack cheese and cream cheese. Top with marinated duck. Cut bacon strips in half and wrap each stuffed pepper with a bacon strip. Secure with a toothpick.
4. Preheat an outdoor grill for 400 degrees F (204 degrees C) and lightly oil the grate. Cook jalapeno peppers, flipping once or twice, until bacon is browned, about 15 minutes.