Louisiana_Cookin_-_November_-_December_2019

QUICK & EASY

FALL AND WINTER in Louisiana are prime duck-hunting season. Wild duck meat is a great addition to all kinds

of dishes, including one of our all-time favorite appetizers, the jalapeño popper. Filled with goat cheese, topped with

a slice of duck breast, wrapped in smoky bacon, and drizzled with cane syrup, our Duck Poppers will be one of the

best bites you’ll taste all season.

TASTY MORSELS

DUCK POPPERS

MAKES 24

Stuff ed with a creamy, spicy cheese mixture

and duck breast, these jalapeño poppers are

the ultimate game day or party snack.

4 ounces goat cheese

2 tablespoons heavy whipping cream

1 teaspoon chopped fresh parsley

½ teaspoon Cajun seasoning

¼ teaspoon garlic powder

12 small jalapeños, halved lengthwise,

seeded

1 (8-ounce) duck breast, fat removed,

sliced into 24 pieces

12 slices bacon, halved crosswise

Garnish: cane syrup, ground black

pepper

1. Preheat oven to 425°. Line a large
   rimmed baking sheet with foil.


2. In a small bowl, stir together goat
   cheese, cream, parsley, Cajun seasoning,
   and garlic powder until smooth.


3. Divide cheese mixture evenly among
   jalapeño halves. Place 1 duck piece each
   on top of jalapeño halves. Wrap each
   jalapeño half with 1 half slice bacon,
   securing with a wooden pick if needed.
   Place in even layer on prepared pan.


4. Bake until bacon is crisp and cheese
   is bubbly, about 25 minutes. Remove
   wooden picks. Garnish with cane syrup
   and pepper, if desired. 

photography by jim bathie | recipe development by melissa gray | styling by mary beth jones