Duck Jalapeno Poppers Recipes

DUCK POPPERS

Duck Poppers image

Provided by Food Network

Time 2h45m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1/2 pound cream cheese (recommended: Philadelphia)
2 tablespoons Cajun spices (2 teaspoons paprika, 2 teaspoons cayenne, 2 teaspoons garlic powder)
3/4 cup olive oil
1/4 cup red wine vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Italian seasonings
1/4 teaspoon red chili flakes
1/4 teaspoon garlic salt
2 skinless liberty duck breasts
6 fresh jalapeno pepper slices
6 white onions slices
2 slices thinly sliced bacon, cut into thirds

Steps:

Mix all the ingredients thoroughly in a small bowl. Cover and refrigerate until needed.
Italian zesty dressing: Whisk all the ingredients in a medium bowl until blended.
For the duck poppers: Slice each duck breast, horizontally, into 3 slices. Cover the slices with plastic wrap and lightly pound until thin. Put 1 jalapeno pepper slice, 1 onion slice and 1 tablespoon Cajun cream cheese on 1 end of each slice. Roll up and wrap in a piece of the bacon. Secure the roll with a toothpick to hold the bacon in place. Add them to the zesty Italian dressing and marinate for 2 hours.
Preheat a grill pan or grill over medium heat. Add the duck poppers and cook just until bacon is done!
Remove them from the grill, transfer to a serving platter and serve.

DUCK JALAPENO POPPERS

Duck Jalapeno Poppers image

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

Provided by jbird16

Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes

Yield 16

Number Of Ingredients 14

Ingredients

2 duck breast halves
2 cups water
2 tablespoons salt
1 tablespoon ground chipotle pepper (such as Mrs. Dash Southwest Chipotle Seasoning Blend®)
¼ cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon monosodium glutamate (such as Ac'cent®)
1 teaspoon garlic powder
5 drops hot pepper sauce
8 jalapeno peppers - stemmed, seeded, and halved lengthwise, or to taste
1 (8 ounce) package pepper Jack cheese, sliced, or to taste
1 (8 ounce) package cream cheese
8 thick slices bacon, or to taste
toothpicks

Steps:

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.
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.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 2 g, Cholesterol 50.7 mg, Fat 13.2 g, Fiber 0.2 g, Protein 8.9 g, SaturatedFat 6.8 g, Sodium 1207 mg, Sugar 0.5 g

CAJUN JALAPENO POPPERS

Cajun Jalapeno Poppers image

This recipe came from taste testing poppers all over. I combined what I liked and discarded the rest. You can use fresh peppers or prepackaged peppers (not recommended,to soft). If I use fresh, I sometimes like to slice them in half, leaving the stem, de-vein and seed them and saute' them in my favorite beer to soften them up just a little (2-4 minutes). Another tip is to always use protective cooking gloves when dealing with peppers.

Provided by Lande Hoffman

Categories Cheese

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

18 fresh fresh jalapeno peppers
6 ounces cream cheese
3 ounces of shredded cheese (cheese of your choice or any mixture, I use 2 or more of the following parmesan, cheddar, colby, ric)
progresso breadcrumbs
1 clove pressed garlic
1/2 ounce olive oil
2 tablespoons finely chopped green onions
1/2 teaspoon chopped cilantro (optional)
12 slices pimientos, finely chopped
3 pinches cayenne pepper (1tablespoon or to taste)
1 ounce finely chopped mushroom (optional)
2 -3 ounces of finely chopped cooked meat (crawfish,ground meat or sausage) (optional)
queso sauce (optional)
sour cream (optional)
picante sauce (optional)
ranch dressing (optional)

Steps:

Halve the jalapenos leaving the stem attached, de-vein and seed them.
Setting the halved jalapenos and bread crumbs aside, mix all of the other ingredients together.
Take your mixture and completely fill the jalepeno cavities to their brim and set aside.
Put bread crumbs on a flat plate.
Take jalapeno halves, one at a time, and roll cheese side only in bread crumbs and place cheese/crumb side up on a baking pan Once completed if you like a thick crumb layer, you can repeat this step.
If you do not intend to bake finished product skip the rolling part and just lightly sprinkle the top of the jalepenos with the bread crumbs.
Bake at 350 for 15 minutes or until mixture starts to bubble.
I like to refrigerate at least 1 hour prior to baking Sometimes I prepare the day before, cover and refrigerate.
Serve warm, room temperature or chilled with any or all of the recommended sauces.

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