Duck popper recipe?
- Thread starter D. Moreau
- Start date
Glenn in CT
New member
Cook the poppers until the bacon is done. Turns out awesome every time. Enjoy!
Steve McCullough
Active member
From my friend Jeff Smith in San Antonio, TX.
Cut mallard breast across the grain into 5 pieces.
Get pickled jalapenos that are cut long ways.
Take a slab of bacon and cut in half.
Take a block of pepper jack cheese and cut into small rectangular cubes.
Wrap duck with bacon and cheese inside pepper onto duck. Place on skewer. Place 4 - 5 pieces per skewer and put in tupperware container and cover with Allegro Marinade. Allow to sit for a day.
I try to do my poppers on the hot smoker with hickory, just until the bacon is crisp. You'll make yourself sick eating these......
Best,
Steve
Cut mallard breast across the grain into 5 pieces.
Get pickled jalapenos that are cut long ways.
Take a slab of bacon and cut in half.
Take a block of pepper jack cheese and cut into small rectangular cubes.
Wrap duck with bacon and cheese inside pepper onto duck. Place on skewer. Place 4 - 5 pieces per skewer and put in tupperware container and cover with Allegro Marinade. Allow to sit for a day.
I try to do my poppers on the hot smoker with hickory, just until the bacon is crisp. You'll make yourself sick eating these......
Best,
Steve
Did a version of these for Christmas this year with small roasted red peppers, stuffed with a mix of cream cheese, cheddar and Sriracha (a hot garlic/pepper sauce used a lot in Asian cooking), then wrapped with a piece of duck filet, then bacon, skewered and grilled.
First batch was teal and wood duck and awesome. Next batch was buffie and goldeneye breasts, and I warned folks they might be a little fishy. My young nephew piped up: "No way man. Anything stuffed with cheese and wrapped with bacon will taste good."
He was right. Gotta try him on this recipe with merganser next year . . . . .
First batch was teal and wood duck and awesome. Next batch was buffie and goldeneye breasts, and I warned folks they might be a little fishy. My young nephew piped up: "No way man. Anything stuffed with cheese and wrapped with bacon will taste good."
He was right. Gotta try him on this recipe with merganser next year . . . . .
Last edited:
John Bourbon
Well-known member
Duck poppers....Oh my....That never occurred to me. I'm, going to have to try that one.
The idea of a section on recipes is starting to sound mighty good....
John
The idea of a section on recipes is starting to sound mighty good....
John
John C. Hancock
Active member
I second McCullough's popper suggestion. I have overdosed on those more than once. Get the Pepcid ready.....
I do mine a little different, I buy long hot peppers. calobella?
at the supermarket.
split them length wise one side only and gently open the pepper up, remove the seeds. then put a slice of duck inside and cheddar cheese, cream cheese.
close the pepper and then wrap the pepper with a slice of bacon and pin it closed with a toothpick
grill them until done. we get rid of a lot of ducks over the summer cooking them like this
at the supermarket.
split them length wise one side only and gently open the pepper up, remove the seeds. then put a slice of duck inside and cheddar cheese, cream cheese.
close the pepper and then wrap the pepper with a slice of bacon and pin it closed with a toothpick
grill them until done. we get rid of a lot of ducks over the summer cooking them like this
Mark W
Well-known member
When palcing on the grill, I have found that putting a piece of aluminum foil on the grate and then grilling the duck on top of the foil helps quite a bit. Aluminum foil traps the bacon grease and allows the duck to cook in it. It also prevents flare ups from ruining the duck. Just a thought.
Mark W
Mark W
Hitch
Well-known member
Mark W
Well-known member
Hey Steve -
Could you clarify a little? I've done the Hitch Bites (and they were great) and I'm going to try somethign different for the Super Bowl. Couple of questions. Is the duck wrapped in bacon and cheese and placed inside a pepper and then skewered - this is how I read it. And, on the Allegro marinade - do you have a favorite one to use as there are a few to choose from.
Thanks -
Mark
