Duck Jalapeno Poppers


  • 2duck 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
  • 8jalapeno 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
  • Directions

  • Step 1

    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.


  • Step 2

    Combine duck, groundchipotle 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.

  • Step 3

    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.

  • Step 4

    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.

  • Cook's Notes:

    This dish is still delicious without duck for those who do not like wild game.

    You can also wrap the duck around the peppers, depending on the length of the strips.

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