This was the first time I’d ever eaten duck and to have it be locally harvested? Even better. I’m so fortunate to have wild game available to me, and this is the perfect recipe for duck breasts. Tender, flavorful, and super easy, this is a must try for all you wild game enthusiasts! Wild game or not, this recipe is delicious with any type of duck.
Serves: 4+/- – Cooktime: 20 minutes +/-
- 2 lbs Wood Duck Breasts (NOTE: if you do not have access to wood duck, any duck breast works just fine)
- 1 lb Bacon
- 1 Shallot, Sliced Thin
- 1 Jalapeño, Sliced Thin
- Avocado Oil Spray
- 1/4 tsp Black Pepper
- Parsley, Minced for Garnish
- Balsamic Glaze for Garnish
1.) Preheat oven to 400°F. Place oven rack on highest slot. Cut jalapeño in half and remove seeds, insides, and stem. Slice the jalapeño in thin slices. Remove outside skin from shallot and cut into thin slices.
2.) Take 1 jalapeño strip and 2 shallot slices and fold duck breast over the vegetables. Wrap one slice of bacon tightly around the duck and pin together with a toothpick. Repeat until all poppers are pinned together.
3.) Spray a large baking sheet with avocado oil and line poppers on pan. Add to oven and bake for 3 minutes on top shelf. Turn broiler to 500°F and cook for 7-8 minutes, or until bacon is starting to crisp. Remove from oven and let rest for 2-3 minutes.
4.) Garnish with balsamic glaze and parsley. Serve with your favorite sides, and enjoy!