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Traeger Duck Poppers

20

15

Hickory

Make your jalapeno poppers explode with flavor. Try adding duck breasts and bacon for a flavorful finger food that will wow your guests.

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  • 2 (6 oz) boneless duck breasts

  • 1 Teaspoon garlic, minced

  • 3 Teaspoon onion powder

  • 3 fresh jalapeño peppers, seeded and finely diced

  • 12 Strips bacon

  • salt

  • pepper

  • 1/2 Cup balsamic vinegar

  • 1/4 Cup olive oil

  • 1 Teaspoon salt

  • 1/4 Teaspoon crushed red pepper

  • 1

    Starting with a piece of plastic wrap, cover the duck and pound it out to a 1/4 inch thin piece, then cut it length wise into 3 pieces.

    • 2 (6 oz) boneless duck breasts

  • 2

    Combine: garlic, jalapenos, onion powder and cream cheese. Place 1 teaspoon of the cheese mixture in each strip of duck and roll them up. Wrap each duck ball with one bacon strip, and refrigerate for 1 hour.

    • 1 Teaspoon garlic, minced

    • 2 Teaspoon onion powder

    • 3 fresh jalapeño peppers, seeded and finely diced

    • 12 Strips bacon

    • To Taste salt

    • To Taste pepper

  • 3

    When ready to cook start the Traeger and set the temperature to 325 degrees and preheat, lid closed, for 10 to 15 minutes.

  • 4

    Place the duck poppers on the grill, cook them for 15 to 20 minutes or until the bacon is fully cooked.

    : 325 ˚F

  • 5

    Meanwhile, make the sauce. Combine balsamic vinegar, olive oil, salt, crushed red pepper and onion powder.

    • 1/2 Cup balsamic vinegar

    • 1/4 Cup olive oil

    • 1 Teaspoon salt

    • 1/4 Teaspoon crushed red pepper

    • 1 Teaspoon onion powder

  • 6

    Serve them hot with the dipping sauce on the side.

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