Bacon Jalapeño Duck Poppers
Serving Size: 12
- 1 pound bacon, with 3 slices set aside to make bacon bits
- 1 pound duck breast meat or chicken, cut into strips
- Salt and pepper
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup finely chopped shallots
- 12 jalapeno peppers, tops cut off and seeds removed (cored)
- Vegetable oil
- Preheat the oven to 350 degrees.
- Lay all but 3 bacon slices in single layer on a baking sheet, and bake 20-30 minutes, until the fat is rendered but strips are not crispy. Remove from oven, and let cool while assembling the poppers.
- Fry the remaining bacon in a skillet over medium-high heat until extra crispy. Remove the bacon from skillet, reserving the bacon drippings.
- Set the bacon aside to cool, and then crumble it into bits.
- Season the duck meat with salt and pepper on all sides.
- Reheat the pan over medium-high heat, and add the duck. Fry the duck, turning frequently, until done, for approximately 5 minutes.
- Remove the duck from pan, and drain on paper towels. When cool, cut the duck meat into small pieces or chunks.
- Mix the softened cream cheese, duck meat, bacon curmbles, and shallots together in a bowl until well combined.
- Taste and add more salt and pepper if needed or any other spices you like.
- Using a spoon or your fingers, stuff each jalapeno pepper with the cream cheese mixtrue.
- Wrap a peice of the partially baked bacon around each pepper, securing with a toothpick. Lay the peppers on a lightly oiled baking sheet or stand them up in a jalapeno popper pan.
- Bake at 350 degrees until bubbling and bacon is crispy.
I like that the bacon is precooked slightly. I have made poppers before and you want the final product nice and crispy!
By Kix Brooks via KathyMillerTime
Adapted from Cookin' It With Kix: The Art of Celebrating and The Fun of Outdoor Cooking