Jalapeno duck poppers are a great appetizer using waterfowl or any other small game bird such as dove, woodcock, quail, or pheasant.
Prep Time: 10 minutes
Cooking time: 10-15 minutes
6-8 duck breasts (pluck clean of all skin & feathers)
6-8 whole jalapeno peppers
6-8 strips of uncooked bacon
8 oz cream cheese
Louisiana Fish Fry Cajun Seasoning
Louisiana Fish Fry Cajun Dipping Sauce
Prepare duck breasts by removing all skin and feathers and wash well in clean water. Pat dry with a paper towel. Cut jalapeno peppers in half from top to bottom and remove all seeds.
Spread a thick layer of cream cheese inside the halved jalapeno. You can cut duck breasts into smaller strips, if necessary, to fit the size of your jalapeno halves. Place duck breast on top of cream cheese and wrap tightly with a strip of uncooked bacon. Secure wrap with a toothpick. Season generously with Louisiana Fish Fry Cajun Seasoning. Repeat this process until all poppers have been assembled.
On a 350-400 degree grill, place the duck poppers evenly with the jalapeno side down and cook for 5 minutes. Rotate after 5 minutes to cook with breast side down for another 5 minutes. Extend your cooking time a few extra minutes for more doneness or until bacon is crispy. Serve with a side of Louisiana Fish Fry Cajun Dipping Sauce
For a little extra flavor marinate or brine the duck breasts for 12-24 hours in the refrigerator before assembling the poppers.