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Sizzling Duck Poppers

Sizzling Duck Poppers

1 lb. good quality bacon, cut in half crosswise
3 skinless duck breasts, cut into thin strips (this will make 15-18 strips)
3 fresh jalapenos or mini peppers, cut into rings
1 (8-oz.) block of cream cheese, cut into small pieces that will fit the duck breast strips (about ¼ teaspoon size.)
Salt, black pepper
1 jar Joey’s Cane Pepper Jelly Vinaigrette or something similar in taste

  1. Preheat oven 350. Line a rimmed baking sheet with foil and spray with PAM.
  2. Put the cut bacon pieces on the baking sheet and cook in oven for 8-10 minutes. Want the bacon to release some of the fat but do not want it crispy. Remove from oven and let cool.
  3. Season the duck strips with salt and black pepper and drizzle with the vinaigrette or some type of sweet/sour marinade. Mix well with your hands.
  4. Assemble: Lay a piece of bacon, top with a strip of duck, place a pepper ring in center, then a little dab of cream cheese. Roll up bacon and duck around the cream cheese and pepper. Secure with toothpick.
  5. Place in a glass dish. Drizzle the vinaigrette over the rolled up duck poppers.
  6. Seal and place in refrigerator and let marinade 4 hours or overnight.
  7. Spray the grill rack on an outside grill. Get temperature to 400-450 or do on a hibachi.
  8. Grill poppers, turning occasionally, until bacon is crispy, about 5-6 minutes.
  9. Remove from grill and serve.
    *This recipe can be used for goose breasts as well.
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