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 calories
carbohydrate: 2 g
cholesterol: 50.7 mg
fat: 13.2 g
fiber: 0.2 g
protein: 8.9 g
saturatedFat: 6.8 g
servingSize: -
sodium: 1207 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

16 jalapeno poppers

Recipe Note

Jalapeno stuffed with fresh duck, cream cheese, pepper jack cheese, and wrapped in thick bacon.

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