Duck poppers are an excellent way to liven up your meal. Incredibly versatile, you can use these poppers as an appetizer or as part of the main course.
They’re easy to prepare, packed full of flavor, and always a fan favorite.
Better yet, you can replace the duck in this popper recipe for any other type of migratory bird and it will be just as good.
If you know that you’re going to be making duck poppers after an upcoming hunt you can save yourself some time and prepare the meat in advance.
After a hunt you should filet each breast and place in a salt water brine solution in the refrigerator for about a week. Make sure that you replace the salt water solution daily. The salt water will help draw some of the blood out of the meat and remove the gamey taste that some people complain about.
After soaking in the salt water solution, mix the italian dressing solution and let meat marinate until you are ready to cook. If you aren’t going to be making the poppers for a few days you can freeze using liquid tight freezer bags or vacuum packer.
From here you can pick the recipe back up at step 5.
- Mix all cream cheese ingredients in a bowl. Cover and keep cold until needed.
- Mix all italian dressing ingredients in a bowl.
- Slice each duck breasts into three pieces and lightly pound until thin.
- Add duck meat to italian dressing and let marinate for 1-2 hours, or up to 24 in the refrigerator.
- Remove meat from marinate. Put one piece of jalapeno, one slice of onion, and one spoonful of cajun cream cheese on the end of each breast slice and roll over itself .
- Wrap each rolled breast in bacon and put a toothpick through to hold together.
- Heat grill or pan over medium heat. Add poppers and let cook until the bacon is done.
- Remove from grill and serve while hot.
- 2 Skinless duck breasts
- 2 fresh jalapenos, sliced
- 1 white onion, sliced
- 2 slices of bacon, cut into thirds
For Zesty Italian Dressing:
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon pepper
- 1/4 teaspoon italian seasonings
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon garlic salt
For Cream Cheese:
- 1/2 pound cream cheese
- 2 tablespoons cajun spices (paprika, cayenne, garlic powder – split evenly)
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