*Makes approximately 32 poppers
Ingredients:
4 large duck breasts: 1” cubed, 8 cubes per breast
8 skewers; each skewer will hold 4 poppers; any more is too many & they won't cook evenly
8 large jalapeños; each large jalapeño makes 4 poppers (small makes 2); buy accordingly
1 cream cheese brick; approximately 1 TBL scoop for each popper
16 strips of thin-sliced bacon, halved to make 32 smaller strips
1 bottle Sesame Ginger Teriyaki marinade
Seasoning of choice; may use salt & pepper
Prep:
1) Pre-soak your duck for 1 to 2 days ahead of time in a bowl of water in the fridge. Change the water 3 to 4 times each day, as this removes the excess blood and influences the flavor. Drain, then set aside to marinate
2) Prepare your marinade; use what you like. Shelby uses Sesame Ginger Teriyaki. Put your duck in the marinade and let it sit overnight or as long as you can allow. Shelby will often freeze the duck in the marinade for a later time in Ziploc baggies or freezer-safe containers, which will also minimize freezer burn.
3) Cut off the ends of the jalapeños and cut into halves. Scrape away all of the seeds, then quarter the halves. For smaller jalapeños, do not quarter; just use the half.
4) Scoop approximately 1 Tablespoon of cream cheese onto the center of the jalapeño
5) Add 1” cube of marinated duck breast
6) Wrap in the halved strip of bacon; Shelby uses Honey Maple bacon and insists that whatever kind of bacon you like, it MUST be thin-sliced. The cooking time for the thin bacon is optimal for rare to medium-rare duck.
7) Skewer each popper onto the skewer with no more than 4 poppers per skewer
8) Season the outside of the bacon with preferred seasoning; Shelby likes to use Alpine Touch’s Prairie Fire
Shelby uses a charcoal grill made out of a 5-gallon metal bucket with a charcoal grate halfway up and a grill grate on the top. He keeps a spray bottle close by to control the temperature of the fire, so the bacon does not burn. When at home, Shelby uses a Traeger. He flips the poppers halfway through to obtain the required grill marks for flavor and presentation.
To book a trip with the legendary Potholes Duck Taxi or purchase Gift Certificates, call:
The Potholes Duck Taxi/ Ross Outdoor Adventures
(509)750-7763 or visit
http://ducktaxi.com/
Or http://rossoutdooradventures.com
Or you can call Mardon Resort
(509)346-2651
“The duck poppers were breakfast, and it was rejuvenating. Like when you go on a long hike and bring along some salami. Yummm!” - Cameron Holman
Written by Hillary Holman @thereelgal
Edited by Tanys Abbott Ross: https://nwfrtv.com/blogs/reel-life/northwest-reel-life-october-2021-issue-5
Pictures provided by Harrods Cookhouse, Ross Outdoor Adventures, and Rob Holman
