Duck Poppers

Duck Poppers

From: Chef John Besh, Borgne, a John Besh Restaurant, New Orleans. Yield: 4 servings.

1½  lb. mallard duck breast, skin removed and cut into ¼” x 2” strips
¼ cup Creole seasoning
3 pickled jalapeños, sliced thin
10 strips thick-cut smoked bacon

Cream Cheese:
4 ounces cream cheese
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh parsley, c

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