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Duck Jalapeno Poppers

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"Jalapeno stuffed with fresh duck, cream cheese, pepper jack cheese, and wrapped in thick bacon."
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4 h 25 m servings 164 cals
Original recipe yields 16 servings (16 jalapeno poppers)

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  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.


  • Cook's Notes:
  • This dish is still delicious without duck for those who do not like wild game.
  • You can also wrap the duck around the peppers, depending on the length of the strips.

Nutrition Facts

Per Serving: 164 calories; 13.2 g fat; 2 g carbohydrates; 8.9 g protein; 51 mg cholesterol; 1207 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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