Jalapeño duck poppers

Just in time for whatever big game you're watching this weekend!

By Derek Murdock
Central Region
Volunteer Services Coordinator

Watch this video for a quick review of all the steps.

If you need an appetizer, or just a snack for the big game this weekend, try this take on the old jalapeño poppers recipe.

You can make jalapeño poppers with just about any kind of meat, so why not try waterfowl? Your non-hunter friends will definitely be impressed — that is, if they're not overcome by the taste of the jalapeños themselves!

Ingredients

Jalapeño peppers
Slices of bacon, cut in half
Cream cheese
Duck breasts
Allegro Hickory Smoke Marinade

I've intentionally left out the quantities, since the amount of poppers you'll make ultimately depends on how much breast meat you'll use. Also, please note that while the poppers take only about half an hour to prepare, you'll need to marinate the meat overnight first (more on that in a bit).

Directions

Step 1

Gather your ingredients. Feel free to use extra seasonings, which you may add to the marinade or the finished poppers.

For the breast meat, just about any kind of duck will do. The meat I'm using here is pintail and wigeon from my son's last take. But different waterfowl have different flavors, so try what you like.

Honestly, though, how much you'll actually taste of the meat depends on how you prepare the poppers and, of course, your palate.

Step 2

Cut the duck breast into ½- to 1-inch slices. Place the slices in a large bowl and drown them in Allegro Hickory Smoke Marinade. Let the slices marinate overnight in your refrigerator.