2 duck breasts
2 tablespoons liquid smoke
1/4 cup sweet bourbon glaze
7 jalapeno peppers
14 slices bacon
8 oz cream cheese
8 ounces manchego cheese, shredded
Preheat the oven to 400 degrees F.
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.
In a mixer, combine the cream cheese and manchego cheese; then season to taste with the smoked paprika, garlic powder, and cajun seasoning.
Slice the tops off of each pepper, cut lengthwise and use a spoon to remove the seeds and insides of each one.
Fill each pepper half with a spoonful of the cheese mixture, top with a slice of duck and wrap in bacon.
Sprinkle a little brown sugar on top of each one and bake for 35-40 minutes; or until the bacon is crispy.