Duck Poppers Recipes

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DUCK POPPERS



Duck Poppers image

Provided by Food Network

Categories     appetizer

Time 2h45m

Yield 2 servings

Number Of Ingredients 12

1/2 pound cream cheese (recommended: Philadelphia)
2 tablespoons Cajun spices (2 teaspoons paprika, 2 teaspoons cayenne, 2 teaspoons garlic powder)
3/4 cup olive oil
1/4 cup red wine vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Italian seasonings
1/4 teaspoon red chili flakes
1/4 teaspoon garlic salt
2 skinless liberty duck breasts
6 fresh jalapeno pepper slices
6 white onions slices
2 slices thinly sliced bacon, cut into thirds

Steps:

  • Mix all the ingredients thoroughly in a small bowl. Cover and refrigerate until needed.
  • Italian zesty dressing: Whisk all the ingredients in a medium bowl until blended.
  • For the duck poppers: Slice each duck breast, horizontally, into 3 slices. Cover the slices with plastic wrap and lightly pound until thin. Put 1 jalapeno pepper slice, 1 onion slice and 1 tablespoon Cajun cream cheese on 1 end of each slice. Roll up and wrap in a piece of the bacon. Secure the roll with a toothpick to hold the bacon in place. Add them to the zesty Italian dressing and marinate for 2 hours.
  • Preheat a grill pan or grill over medium heat. Add the duck poppers and cook just until bacon is done!
  • Remove them from the grill, transfer to a serving platter and serve.

GRILLLED WILD DUCK POPPERS



Grillled Wild Duck Poppers image

Having taught Hambone(Dan Hammond) everything he knows about duck hunting, I'm going to one up him on my favorite wild duck dish!

Provided by Lou Hoop

Categories     Wild Game

Time 4h30m

Number Of Ingredients 7

4 medium wild duck breasts
1 medium container of lite cream cheese - preferably that you can slice
1 jar(s) mild, medium, or hot jalapeno pepper slices
1 pkg sliced uncooked bacon
1 bottle teryaki sauce
1 bottle orange juice, fresh
1 box toothpicks

Steps:

  • 1. Clean the wild duck breasts thoroughly removing any shot.
  • 2. Mix the Teryaki sauce with about 1 cup of orange juice in a storage bag or container.
  • 3. Marinate the duck breasts in the refigerator for about 3 to 4 hours(Or Longer!) in the teryaki sauce and orange juice.
  • 4. Light your gas grill or build a medium sized charcoal fire in your Weber.
  • 5. While the grill is heating, remove the duck breasts from the marinade and butterfly them so there is a cavity in the middle.
  • 6. In the cavity, place a slice of cream cheese and several jalapeno peppers.
  • 7. 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.
  • 8. Once your grill is ready, grill them for about 5 minutes a side. DO NOT COOK THEM PAST MEDIUM RARE!
  • 9. 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.
  • 10. 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!

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