Most waterfowl hunters are
familiar with duck or goose poppers. The recipe has different renditions, but
most include jalapeño peppers, cream cheese, bacon, spices and duck cut into
strips
Most
waterfowl hunters are familiar with duck or goose poppers. The recipe has
different renditions, but most include jalapeño peppers, cream cheese, bacon,
spices and duck cut into strips. The peppers are cut in half and stuffed with
spiced cream cheese and marinated duck, then wrapped in bacon and cooked until
golden brown. The poppers can be grilled, smoked or baked in the oven.
Deconstructing
a popper, this receipe uses the same ingredients to make a spicy, creamy pasta
sauce. If you are a fan of traditional poppers, this meal is sure to please.
Author:
Brad Fenson
Ingredients
6
Large duck breasts, skinless
2
Tbsp olive oil
1
tsp sesame oil
1
Clove garlic, crushed
Ppepper
and seasoning salt
4
Jalapeno peppers, seeds removed and diced
8
ozs. cream cheese
8
strips of bacon, diced
1
Cup cream
1
lb. Dried pasta (bowtie or penne)
Fresh
parsley, chopped fine (optional)
Cracked
black pepper (optional)
Directions
Slice
each duck breast in half across the meat grain. Then, slice ¼-inch
strips with the grain.
In
a sealable container or bag, add the olive oil, sesame oil, garlic, pepper and
seasoning salt. Place the duck strips into the container, seal and shake well
to coat all of the duck. Leave at room temperature while preparing the rest of
the recipe.
Prepare
the pasta as instructed on the package. It should be ready at approximately the
same time as the duck and sauce.
In
a large Camp Chef cast-iron frying pan, brown the diced bacon over medium heat.
When the fat starts to render, add the diced jalapeños. When the peppers start
to soften, add the duck strips and cook for three minutes.
Cut
the cream cheese into small pieces and add it evenly to the pan. Stir to get
the cheese to melt into the rest of the ingredients. Add the cream and bring to
a simmer for three minutes.
Serve
the pasta in individual bowls and top with the duck popper sauce. Garnish with
fresh parsley and cracked pepper.
