Photo: Duck Poppers Recipe
Ingredients
Cajun cream cheese:
- 1/2 pound cream cheese (recommended: Philadelphia)
- 2 tablespoons Cajun spices (2 teaspoons paprika, 2 teaspoons cayenne, 2 teaspoons garlic powder)
Zesty Italian dressing:
- 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
Directions
2 skinless liberty duck breasts
- 6 fresh jalapeno pepper slices
- 6 white onions slices
- 2 slices thinly sliced bacon, cut into thirds
Cajun cream cheese:
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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By cari2172_11910004
Kendallville, IN
on December 29, 2012
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No problem finding duck as we are a duck hunting family. Everyone loved these poppers and couldn't get enough. They are spicey but perfect for anyone that likes a little heat.
By KeithinKY
on July 17, 2011
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I was unable to find duck breasts at any of our supermarkets and ended up having to get a whole duck. It ended up being a lot of work skinning the duck and definitely didn't add to the aroma of the house.
I used less of the spices after reading the reviews and it turned out just fine, given quantities would be way too much. It was a bit of work with all the pounding, rolling and toothpicking. It turned out quite well, but required a few extra toothpicks while cooking as they tended to fall apart quite easily. Overall the recipe was delicious, although the price point was probably horrible come to think of it.
Note:
Cooking was a little tricky. If you going to use a grill and not a pan be careful and use a lower heat as the bacon grease will cause a lot of flame and result in the bacon being burnt without the duck being cooked.
By Bsavarin
on January 09, 2011
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As written, the quantities of spices in the cream cheese are overpowering and almost inedible. Watch the video and you'll see that you should use much less - about 1/4 the listed amounts. Thin bacon is key. When spiced appropriately, the flavors here are fantastic. I've made this several times, and have found that ostrich (specifically the pearl cut works as well or better than duck; there's more meat, so it's easier to manage the balance of the dish. We grill these and can't get enough.
Read all 6 reviews