Duck Poppers

Duck Poppers

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

Duck:
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

Register to view the full article

Register for Access!

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish