Hawk
Well-Known Member
Duck Poppers
1/4 cup sugarcane vinegar or balsamic vinegar
2 tsp. sugar
2 shallots, minced
3/4 cup canola oil
3 tbsp. pecan oil
Salt to taste
Freshly ground black pepper to taste
2 whole boneless, skinless mallard duck breasts, sliced across the breast into strips about 1/2 -inch thick
6 to 9 strips cut in half crosswise
4 oz. cream cheese
3 pickled jalape�os, thinly sliced lengthwise
12 (6-inch) wooden skewers, soaked in water for 30 minutes
Whisk vinegar, sugar and shallots together in a large bowl; gradually add oils, whisking constantly. Season marinade with salt and pepper. Add strips of duck to the bowl and let them marinate for 30 minutes.
Lay a piece of bacon out on a clean work surface. Place a strip of duck on top of the bacon. Add approximately 1 teaspoon of cream cheese on top of each duck strip, then top with a piece of jalape�o. Season with salt and pepper. Wrap bacon around duck and jalape�o and slide a wooden skewer through to secure. Repeat the process with remaining bacon, duck and jalape�os, seasoning each with salt and pepper. Discard the marinade. Prepare a charcoal or gas grill. Meanwhile, wrap ends of the skewers with aluminum foil to protect them from burning while on the grill. Grill duck skewers until bacon crisps and has rendered its fat and duck is cooked medium, 5 to 7 minutes.
1/4 cup sugarcane vinegar or balsamic vinegar
2 tsp. sugar
2 shallots, minced
3/4 cup canola oil
3 tbsp. pecan oil
Salt to taste
Freshly ground black pepper to taste
2 whole boneless, skinless mallard duck breasts, sliced across the breast into strips about 1/2 -inch thick
6 to 9 strips cut in half crosswise
4 oz. cream cheese
3 pickled jalape�os, thinly sliced lengthwise
12 (6-inch) wooden skewers, soaked in water for 30 minutes
Whisk vinegar, sugar and shallots together in a large bowl; gradually add oils, whisking constantly. Season marinade with salt and pepper. Add strips of duck to the bowl and let them marinate for 30 minutes.
Lay a piece of bacon out on a clean work surface. Place a strip of duck on top of the bacon. Add approximately 1 teaspoon of cream cheese on top of each duck strip, then top with a piece of jalape�o. Season with salt and pepper. Wrap bacon around duck and jalape�o and slide a wooden skewer through to secure. Repeat the process with remaining bacon, duck and jalape�os, seasoning each with salt and pepper. Discard the marinade. Prepare a charcoal or gas grill. Meanwhile, wrap ends of the skewers with aluminum foil to protect them from burning while on the grill. Grill duck skewers until bacon crisps and has rendered its fat and duck is cooked medium, 5 to 7 minutes.
