Jalapeño stuffed with fresh duck, cream cheese, pepper Jack cheese, and wrapped in thick bacon.
Ingredients
- duck breast halves: 2 piece
- water: 2 cups
- salt: 2 Tbsp
- ground chipotle pepper (such as Mrs. Dash Southwest Chipotle Seasoning Blend®): 1 Tbsp
- apple cider vinegar: 0.25 cup
- Worcestershire sauce: 2 Tbsp
- monosodium glutamate (such as Ac'cent®): 1 tsp
- garlic powder: 1 tsp
- drops hot pepper sauce: 5 piece
- jalapeno peppers - stemmed, seeded, and: 8 piece (halved lengthwise, to taste)
- pepper jack cheese: 1 pack (sliced, 8 ounce pack, to taste)
- cream cheese: 1 pack (8 ounce pack)
- thick slices bacon: 8 piece (to taste)
- toothpicks:
Metric Conversion
Stages of cooking
-
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.
