Reverse Duck Popper

By James Ono (SEA)

This dish plays off the classic duck popper, but really aims to highlight the duck in this dish.  By reversing the way it is put together and changing the duck to filling ratio, this creates the same flavor profile, but the duck is the main star.

Stuffing can get a little messy.  I have used a small spoon or just my fingers.  Whatever way works for you, just try to get the stuffing as far in there as you can.

Ingredients

• 2 Duck Breast Lobes
• 1 Jalapeno (seeded)
• 2 Slices of Thick Cut Bacon
• 3 Tbs Cream Cheese
• Salt and Pepper to taste

Instructions

1. Dice your bacon
2. Fry your bacon to desired doneness
3. Transfer to paper towel and allow to cool
4. Dice jalapeno
5. Mix bacon and jalapeno into the cream cheese
6. Set in fridge until ready to stuff
7. Preheat oven to 350 degrees
8. Season duck breasts with salt and pepper to taste
9. From the thick end, cut a pocket in the middle of the duck breast. (Try to get as close to the edge without cutting through so your filling is in every bite but doesn’t leak out)
10. Stuff the breasts with the mixed filling
11. Close the end of the pocket using toothpicks or skewers to try to prevent the filling from spilling out when cooking
12. Sear the breasts over medium to medium-high heat for 3 minutes a side
13. Flip the breasts again and place them in the oven for 3 more minutes.
14. Pull the breasts from the oven and transfer them to a cutting board or plate
15. Let rest for 5 minutes before enjoying

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