Camp-Style Duck Poppers
Makes 24
  • 8 slices bacon
  • 3 skinless duck breasts
  • 2 jalapeños
  • ¼ cup Creole cream cheese*
  • 24 wooden picks, soaked in water for at least 30 minutes
  • 2 tablespoons cane syrup
  1. Preheat oven to 350°. Line a rimmed baking sheet with foil.
  2. Cut each bacon slice crosswise into three pieces. Place on prepared pan.
  3. Bake until bacon has released some fat but isn’t yet crispy, about 10 minutes. Remove from oven, and let cool.
  4. Spray grill rack with nonflammable cooking spray. Preheat grill to high heat (400° to 450°).
  5. Slice duck breasts lengthwise into 8 pieces each. Slice each jalapeño crosswise into 12 rounds. Lay out bacon. On top of each bacon slice, place a slice of duck breast. Place a jalapeño piece in center, and place a scoop of Creole cream cheese on top. Roll up bacon and duck around cream cheese and jalapeño, and secure with a wooden pick.
  6. Grill duck poppers, turning occasionally, until bacon is crispy, about 5 minutes. Remove poppers from grill, and place in a large stainless-steel bowl. Drizzle with cane syrup, and toss to coat. Serve immediately.
*Mascarpone cheese may be substituted.
Recipe by Louisiana Cookin at