Duck Jalapeño Poppers


2 duck breasts

2 tablespoons liquid smoke

black pepper


1/4 cup sweet bourbon glaze

7 jalapeno peppers

14 slices bacon

brown sugar


8 oz cream cheese

8 ounces manchego cheese, shredded

smoked paprika

garlic powder

cajun seasoning


  1. Preheat the oven to 400 degrees F.

  2. Remove the skin from the duck breasts and slice into pieces about 1/2 inch thick. Place in to a bowl with the liquid smoke and bourbon glaze. Season to taste with salt and pepper. Mix well and set aside.

  3. In a mixer, combine the cream cheese and manchego cheese; then season to taste with the smoked paprika, garlic powder, and cajun seasoning.

  4. Slice the tops off of each pepper, cut lengthwise and use a spoon to remove the seeds and insides of each one.

  5. Fill each pepper half with a spoonful of the cheese mixture, top with a slice of duck and wrap in bacon.

  6. Sprinkle a little brown sugar on top of each one and bake for 35-40 minutes; or until the bacon is crispy.

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