Are you bored of the same old run-of-the-mill Jalapeño poppers? You have to try my duck jalapeno poppers recipe!
If you love the deep-fried fiery goodness of the traditional jalapeño popper but want to take it up a notch, simply stack duck on top, stuff them with cheese, and wrap them in slices of bacon. Then, I smoke them, which makes the bacon super crispy.
There are many ways to cook poppers, but I’ve hashed out the best and tastiest recipe and put it below for you
No time to read the recipe? Pin it to read later ⤵️
Table of contents
Why You’ll Love These Duck Poppers
This is by far one of the easiest recipes for making Duck Jalapeño Poppers. The ingredients are simple to source from your local grocer, and you don’t need to be a Tepenyaki master to assemble the poppers.
It’s so easy to slice, cut, fill, and throw them on the grill or in the oven.
What You’ll Need
- Duck breast
- Whole Jalapeno Peppers/bell peppers
- Cream Cheese
- Bacon Slices
- Black Pepper
- Olive Oil
How to Make Jalapeno Duck Poppers
Step 1: Preparing the Jalapeños
Slice the peppers lengthwise and remove the seeds. Don’t cut the tops off because the jalepeño shape creates the boat where the cream cheese will melt. You can wear gloves to avoid spicy hands.
Step 2: Preparing the Duck
Prepare the duck breast by slicing it into short strips big enough to cover the pepper. Season both sides with your BBQ rub, marinade, or choice of seasoning.
Step 3: Making the Filling
If you want to add different cheeses to your mixture, add these to a bowl and mix the cream cheese and cheese so they combine firmly. If you’re using plain old cream cheese, go to step 3!
Step 4: Assembling the Peppers
Spoon out a tablespoon of cream cheese mixture into the jalapeño. Add the slice of seasoned duck. Wrap it with a slice of bacon and secure it with a toothpick.
Step 5: Cooking the Poppers
For smoking dark meat like duck meat, it’s recommended to use fruity flavored would chips like maple, apple, cherry, or pecan. They add a sweet flavor to the meat.
Arrange the peppers on a wire tray. A wire tray helps prevent bits from falling through the grill gaps and is also easier to transport.
Place the tray directly onto your smoker at 300°F for 45 minutes to 1 hour until the bacon crisps up. Turn your tray about halfway through to ensure even cooking.
Cool the poppers on a tray before serving.
How Long to Smoke Duck Poppers
You want to smoke the duck poppers for 45 minutes to an hour.
If you’re cooking them in the oven, 25 to 30 minutes at 425°F or until the bacon is crispy. The inside should be melted, and the duck should be brown.
How To Store Leftover Duck Poppers
Like any meat product, allow the poppers to cool to room temperature before placing them in an airtight container. Then, place them in the fridge. They can be stored in the fridge for up to three days.
What Internal Temperature You Need to Reach For Duck Poppers
The internal temperature of cooked duck meat (as with all poultry) must be 165°F.
Can I Experiment With Different Cheeses?
You absolutely can. Mozzarella and bocconcini are great for texture. Cheddar is a suited option for extra taste, but cream cheese is the classic filling, only because it’s a wonderful mixing agent that won’t melt outside of the jalapeño while it’s cooking.
It’s slightly risky using stringy cheeses, only because you don’t want the cheese to melt everywhere before the meat is cooked. But if you secure the cheese into the jalapeño and wrap the bacon around firmly, the cheese should stay melted inside.
Another option is mixing grated cheese into the cream cheese, or sprinkling a little bit on top of the filling. This is totally up to your preference or degree of hankering for experimentation.
What Are The Best Jalapeños to Use?
I think the best jalapenos for duck poppers are large poppers with medium heat like the goliath or jalora jalapeños. For something of similar size but extra spicy try the jalafeugo jalapeños.
For something low-heat, you can go for the TAM jalapeño. It just depends on the season. You can choose how spicy you want your poppers to be and what size you’re after. The good news is there’s something in every category.
If you’re looking for that bite-size extra spicy jalapeño, I’d recommend a yellow jalapeño or a pumpkin spice jalapeño.
What’s The Better Way To Cook My Duck Jalapeño Poppers: Smoking or Grilling?
In my experience, both smoked poppers and grilled poppers are delicious! It just depends on whether you want that smoky taste or not.
What to Serve with Duck Poppers
These are the perfect appetizer for the gameday or as side to a main meal. Here is what I like serving them with;
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Jalapeno Duck Poppers
Equipment
- smoker or grill
Ingredients
- 1 pound Duck breast
- 10 small Whole Jalapenos/bell peppers
- .5 pounds Cream cheese
- 20 slices Bacon slices 20 slices about 1/2 kg
- 1 tbsp Olive oil
Instructions
Step 1: Preparing the Jalepeños
- Slice the peppers lengthwise and remove the seeds. Don’t cut the tops off because the jalepeño shape creates the boat in which the cream cheese will melt. You can wear gloves to avoid spicy hands.
Step 2: Preparing the Duck
- Prepare the duck breast by slicing it into short strips, big enough to cover the pepper. Season both sides with your bbq rub, marinate, or choice of seasoning.
Step 3: Making the Filling
- If you want to add different cheeses to your mixture, add these to a bowl and mix the cream cheese and cheese so they combine firmly. If you’re using plain old cream cheese, go to step 3!
Step 4: Assembling the Peppers
- Spoon out a tablespoon of cream cheese mixture into the jalapeño. Add the slice of seasoned duck. Wrap it with a slice of bacon and secure it with a toothpick.
Step 5: Cooking the Poppers
- Arrange the peppers onto a wire tray. Using a wire tray helps prevent any bits from falling through the grill gaps and is also easier to transport. Place the tray directly onto your smoker at 300F for 45min to 1 hour until the bacon crisps up. Turn your tray about halfway through to ensure even cooking.
- Cool the poppers on a tray before serving.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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