Jalapeño stuffed with fresh duck, cream cheese, pepper Jack cheese, and wrapped in thick bacon.
Ingredients
- 2 ducks breast halves
- 2 cups water
- 2 tablespoons salt
- 1 tablespoon ground chipotle pepper , such as Mrs. Dash Southwest Chipotle Seasoning Blend®
- 0.25 cups apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon monosodium glutamate , such as Ac'cent®
- 1 teaspoon garlic powder
- 5 dropss hot pepper sauce
- 8 jalapenos peppers - stemmed , seeded, and halved lengthwise, or to taste
- 1 package pepper Jack cheese , 8 ounce
- 1 package cream cheese , 8 ounce
- 8 thicks slices bacon , or to taste
- toothpicks
Instructions
-
1
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.
-
2
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.
-
3
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.
-
4
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.
Nutrition Facts
Per serving
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