Serves – 4 Total time – 2 hours
This is a popular snack for bird hunters. If you don’t hunt, store-bought duck breast will also work great.
Tip – If using wild duck and you find the gamey flavor is too strong, a simple overnight brine will mellow it out.
Ingredients
For the duck
- Maple Smoking Chips
- 2 Duck Breasts
- ½ Tbsp. Ground Coffee
- ½ Tbsp. Brown Sugar
- ¼ Tbsp. Chili Powder
- ½ Tbsp. Paprika
- ¼ Tbsp. Granulated Garlic
- ½ Tbsp. Black Pepper
For the poppers
- Maple Grilling Planks
- 12 Jalapenos, halved with seeds and pith removed
- 6 oz. Boursin Cheese (cream cheese will also work)
- Radishes
Method
- Using the smoking chips, start a smoker or use a smoking box on your grill. Aim for a temperature of around 250°F.
- Combine all the dry ingredients and liberally coat each duck breast with the seasoning blend. Place in the smoker.
- Remove the duck when you reach an internal temperature of 155°F – 165°F, about 90 minutes. Set aside to cool.
- Soak the grilling planks in hot water for at least 15 minutes and preheat a grill to 400°F.
- Divide the cheese evenly between the jalapeno halves.
- Slice the duck breasts and top each popper with one piece.
- Place the poppers on the planks and set them on the grill.
- Close the lid and cook for 10 minutes, or until the cheese has slightly browned and the jalapenos have softened.
- For an extra crunch, garnish with slices of radish.