Duck Jalapeño Poppers Recipe

These poppers will quickly become the MVP of the day! SCHEELS Grilling Expert Austin smokes jalapeño poppers stuffed with duck and cream cheese wrapped in crisp bacon.

Ingredients

• 1 block 8 oz. cream cheese
• 6-8 medium sized jalapeños
• 6 duck breasts
• Classic cut bacon
• Meat Church Holy Voodoo
• Beers Black Dog BBQ

Tools

• Benchmade Meatcrafter knife
• Spoon
• Cooking rack
• Traeger basting brush
• Traeger Ironwood 885
• LEM Jerky Racks

Instructions

1. Cut the tops off of your medium-sized jalapeños and slice them in half.
2. Clean out the insides with a spoon, removing the veins and the seeds. Next, with your jalapeño half spoon in cream cheese and push down with the spoon to ensure there are no air pockets.
3. Top the cream cheese with some Meat Church Holy Voodoo.
4. Cut the duck breasts in half, or slightly smaller depending on what fits best on your jalapeños, and cover all sides of the breast with Meat Church Holy Voodoo.
5. Place the breasts on top of the cream cheese and wrap with 2 slices of bacon trying not to overlap too much so the bacon can properly cook.
6. Place the finished product on a LEM jerky rack and get ready to prepare the grill.
7. Turn your Traeger to 225° F super smoke and place the poppers on for about 2 ½ hours or until the bacon is to the preferred doneness.
8. For a little added kick of flavor coat the poppers with Beers Black Dog BBQ sauce with the Traeger basting brush and give them 10 more minutes on the grill for the BBQ sauce to set up.