DUCK POPPERS RECIPES

Steps:

• 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.

Steps:

• Clean the wild duck breasts thoroughly removing any shot.
• Mix the Teryaki sauce with about 1 cup of orange juice in a storage bag or container.
• Marinate the duck breasts in the refigerator for about 3 to 4 hours(Or Longer!) in the teryaki sauce and orange juice.
• Light your gas grill or build a medium sized charcoal fire in your Weber.
• While the grill is heating, remove the duck breasts from the marinade and butterfly them so there is a cavity in the middle.
• In the cavity, place a slice of cream cheese and several jalapeno peppers.
• Fold the butterflied breast back over so the cream cheese and peppers are now in the middle. Wrap them in back liberally and secure the whole concoction with toothpicks.
• Once your grill is ready, grill them for about 5 minutes a side. DO NOT COOK THEM PAST MEDIUM RARE!
• Remove from grill and serve with you favorite beverage - I think they are great with a Merlot or Zinfandel. They can also be sliced into quarters and served as an appetizer.
• Note: If you using smaller duck breasts like GreenWing Teal or Bluewing Teal(The Best Eating), you can just take 2 breasts and put the cream cheese and jalapeno peppers in the middle. This is like a Wild Duck Oreo Cookie!