Duck Jalapeño Poppers
Jalapeño stuffed with fresh duck, cream cheese, pepper Jack cheese, and wrapped in thick bacon.
duck breast halves
2
water
2
cups
salt
2
tablespoons
ground chipotle pepper (such as Mrs. Dash Southwest Chipotle Seasoning Blend®)
1
tablespoon
apple cider vinegar
¼
cup
Worcestershire sauce
2
tablespoons
monosodium glutamate (such as Ac'cent®)
1
teaspoon
garlic powder
1
teaspoon
hot pepper sauce
5
drops
jalapeno peppers - stemmed, seeded, and halved lengthwise, or to taste
8
pepper Jack cheese, sliced, or to taste
1
(8 ounce) package
cream cheese
1
(8 ounce) package
bacon, or to taste
8
thick slices
toothpicks
 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.
