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

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
4 hrs
total:
4 hrs 25 mins
Servings:
16
Yield:
16 jalapeno poppers
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

164 calories; protein 8.9g 18% DV; carbohydrates 2g 1% DV; fat 13.2g 20% DV; cholesterol 50.7mg 17% DV; sodium 1207mg 48% DV. Full Nutrition
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