Duck Jalapeno Poppers recipe
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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
Nutrition Info
- 163.8 caloriescarbohydrate: 2 gcholesterol: 50.7 mgfat: 13.2 gfiber: 0.2 gprotein: 8.9 gsaturatedFat: 6.8 gservingSize: -sodium: 1207 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Duck Jalapeno Poppers
Directions
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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.
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.
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.
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.