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  • Writer's pictureTommy Centola

Duck Poppers

One of the more popular appetizers these days are stuffed jalapeno peppers. Here's a different spin on Poppers.


4 ounces goat cheese

2 tablespoons heavy cream

1 teaspoon chopped fresh parsley

1/2 teaspoons Creole seasoning

1/4 teaspoon granulated garlic

1 small jalapéno, halved enghtwise, seeded

1 (8-ounce) duck breast, fat removed, sliced into 24 pieces

12 sliced baco, halved crosswise

Garnish:cane syrup, ground black pepper


Preheat oven to 425℉. Line a large rimmed baking sheet with foil.

In a small bowl, stir together goat cheese, cream , aorsley, Creole seasoning, and granulated garlic until smooth.

Divide cheese mixture evenly among jalapéno halves. Place 1 duck piece each on top of jalapéno halves. Wrap each jalapéno half with 1 half slice bacon, securing with wooden pick if needed. Place in even layer on prepared pan.

Bake until bacon is crisp and cheese is bubbly, about 25 minutes. Remove wooden picks. Garnish with cane syrup and pepper, if desired.


Enjoy!!!


Creole & Cajun Comfort Food is now available online.



Good Cooking, Good Eating and Good Living!!!

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