Grillled Wild Duck Poppers Recipes

Steps:

• Clean and rinse duck breasts thoroughly in cold water. Cut into 1/4-inch slices and place in a resealable plastic bag with water and salt. Refrigerate for 2 to 3 hours. Remove from bag and rinse again under cold running water.
• Combine duck, ground chipotle pepper, vinegar, Worcestershire sauce, monosodium glutamate, garlic powder, and hot pepper sauce in a resealable plastic bag. Refrigerate until well marinated, 2 to 3 hours more.
• Fill jalapenos with pepper Jack cheese and cream cheese. Top with marinated duck. Cut bacon strips in half and wrap each stuffed pepper with a bacon strip. Secure with a toothpick.
• Preheat an outdoor grill for 400 degrees F (204 degrees C) and lightly oil the grate. Cook jalapeno peppers, flipping once or twice, until bacon is browned, about 15 minutes.

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:

• 1. Clean the wild duck breasts thoroughly removing any shot.
• 2. Mix the Teryaki sauce with about 1 cup of orange juice in a storage bag or container.
• 3. Marinate the duck breasts in the refigerator for about 3 to 4 hours(Or Longer!) in the teryaki sauce and orange juice.
• 4. Light your gas grill or build a medium sized charcoal fire in your Weber.
• 5. While the grill is heating, remove the duck breasts from the marinade and butterfly them so there is a cavity in the middle.
• 6. In the cavity, place a slice of cream cheese and several jalapeno peppers.
• 7. 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.
• 8. Once your grill is ready, grill them for about 5 minutes a side. DO NOT COOK THEM PAST MEDIUM RARE!
• 9. 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.
• 10. 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!

Steps:

• Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
• Preheat a grill for medium-high heat.
• Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.