Duck Poppers

Duck poppers are the universal tailgate and camp appetizer. Every waterfowl hunter has a version, and they're all good because the combination of duck, jalapeño, cream cheese, and bacon is basically foolproof. They take 10 minutes to assemble and 20 minutes on the grill. Make twice as many as you think you need — they disappear fast.

Ingredients

• 4 duck breast halves, sliced into strips (about 1/2 inch wide by 2 inches long)
• 12 large jalapeño peppers, halved lengthwise and seeded
• 8 oz cream cheese, softened
• 1 cup shredded pepper jack cheese
• 1 lb thin-cut bacon, each slice cut in half
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Toothpicks

Instructions

• Mix the cream cheese, pepper jack, garlic powder, and onion powder in a bowl until combined.
• Spoon the cheese mixture into each jalapeño half, filling the cavity.
• Place a strip of duck breast on top of the cheese filling in each jalapeño.
• Wrap each stuffed jalapeño tightly with a half slice of bacon. Secure with a toothpick.
• Preheat the grill to medium heat (about 375 degrees) or set up for indirect cooking.
• Place the poppers on the grill grate and cook for 18 to 22 minutes, turning occasionally, until the bacon is crispy and the jalapeños are tender.
• Remove from the grill and let cool for 5 minutes before serving — the cheese is molten hot.

Tips

Use a spoon to scrape out the jalapeño seeds and membranes. That's where most of the heat is. Leave a few seeds in if you want more kick.

Thin-cut bacon crisps better in the time it takes to cook the poppers through. Thick-cut bacon may still be limp when the jalapeños are done.

These work great in the oven too. Bake at 400 degrees on a wire rack over a sheet pan for 25 minutes. The rack lets air circulate underneath for even crispiness.