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 a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Allan Sproul, Pier 23 Cafe, San Francisco, CA
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