poppers on the stove/in the oven?

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poppers on the stove/in the oven?

Postby goldfish » Thu Nov 08, 2012 10:44 am

Ok, so everyone says cubes, add jalepeno and cream cheese, and wrapped in bacon.

I'm a little lost here. Do you add the cream cheese before you cook it? Wouldn't it all melt out that way? What is the assembly process? Also, everyone has the grill recipe, how would I make them in a pan or in the oven? I have a george forman if need be I suppose as well.


Thinking of making a bunch and bringing them to work since my coworkers have been bugging me about having some duck. If I make them tonight, they going to be ok to re-heat at work tomorrow? Should I just bring the george to work and cook them there maybe?
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Re: poppers on the stove/in the oven?

Postby grizz18 » Thu Nov 08, 2012 10:55 am

All good questions, especially the reheating part....


I've alway done them on the grill, and ate fresh. I personally take the jalepeno, fill with cream cheese and duck then wrap and grill.
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Re: poppers on the stove/in the oven?

Postby Indiancreekducks87 » Thu Nov 08, 2012 11:00 am

In my experience the pan/oven just doesn't taste right... I always grill em or put em on the smoker...

Assembly process: half jalapeño, deseed, put cheese in jalapeño half, duck on top, wrap in bacon, cook with the hollow part of jalepeno facing up like a bowl.. (but yes cheese will be a little runny)

They should be good the next day after a quick zap in the microwave or heat em up on that foreman! (obviously not as good as fresh off the grill but still pretty tasty)
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Re: poppers on the stove/in the oven?

Postby MacAttack » Thu Nov 08, 2012 11:18 am

I use the pickled jalapeno that you can get in a jar at the store. So I take a couple of those and place on a half a piece of bacon, then a dalop of cream chease a cub of duck and wrap the whole thing with the bacon. I grill it, but I think the foreman could work.

Also, If there is ever a chance of left over, I just usually take them to the blind and eat them cold.
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Re: poppers on the stove/in the oven?

Postby goldfish » Thu Nov 08, 2012 12:44 pm

Well, my rookie cooking behind bought the already sliced jalapenos in a jar. Could I stack a couple and fill the circle with cream cheese you think?


I'll eat anything that was cooked cold, but when trying to make an impression for coworkers who may not be accustomed to wild game, I have a feeling these should be at their A game (or as best as I can do at work).


I could grill them tonight for full flavor and then heat on the forman I suppose. Didn't think about that option.
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Re: poppers on the stove/in the oven?

Postby MacAttack » Thu Nov 08, 2012 12:47 pm

Don't over cook it, when the bacon is done, so is the duck.
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Re: poppers on the stove/in the oven?

Postby NapalmCheese » Thu Nov 08, 2012 3:34 pm

I've never made duck poppers, but I do make something similar with shrimp in the oven.

Par boil your bacon really quick. Wrap up your poppers, and stick it all under the broiler for a few minutes. Bacon comes out crispy on top and chewy on the bottom.
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Re: poppers on the stove/in the oven?

Postby Indiancreekducks87 » Thu Nov 08, 2012 3:55 pm

goldfish wrote:Well, my rookie cooking behind bought the already sliced jalapenos in a jar. Could I stack a couple and fill the circle with cream cheese you think?


I'll eat anything that was cooked cold, but when trying to make an impression for coworkers who may not be accustomed to wild game, I have a feeling these should be at their A game (or as best as I can do at work).


I could grill them tonight for full flavor and then heat on the forman I suppose. Didn't think about that option.



If u haven't cut the breast up yet just butterfly em and stuff the peppers and cheese inside and wrap in bacon
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Re: poppers on the stove/in the oven?

Postby MacAttack » Thu Nov 08, 2012 6:44 pm

Indiancreekducks87 wrote:

If u haven't cut the breast up yet just butterfly em and stuff the peppers and cheese inside and wrap in bacon


Now that sounds good!
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Re: poppers on the stove/in the oven?

Postby tenfingergrip » Thu Nov 08, 2012 7:51 pm

I always make/cut "pita pockets" in two 1/2 of a duck breast filets (4 servings per duck, 2 per side) and stuff the pickled jalapeno slices (2), a dollop of either cream cheese or sour cream, wrap in bacon, toothpick to hold and toss on the very hot grill for about 5 minutes. Tastes like filet mignon!
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Re: poppers on the stove/in the oven?

Postby goldfish » Thu Nov 08, 2012 8:28 pm

Well, here goes nothing
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Re: poppers on the stove/in the oven?

Postby dfrauenkron » Thu Nov 08, 2012 8:51 pm

Looks like a good start! :thumbsup:
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Re: poppers on the stove/in the oven?

Postby goldfish » Thu Nov 08, 2012 8:58 pm

Oh My Dayum!

Why have I never had these before?!?!

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Re: poppers on the stove/in the oven?

Postby tenfingergrip » Fri Nov 09, 2012 7:16 am

Which way did you cook 'em?
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Re: poppers on the stove/in the oven?

Postby goldfish » Fri Nov 09, 2012 1:40 pm

Threw them on the grill last night, then at work I heated them up for a bit in our toaster oven thing (convection oven? looks like a microwave but doesn't nuke stuff to heat it, it's got a couple of heating element bars inside it). I either got lucky, or that thing didn't dry them out at all because they were still juicy and hot all the way thru. They lasted about 2 seconds here at work.
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Re: poppers on the stove/in the oven?

Postby Ole Cypress » Sun Nov 11, 2012 9:41 pm

Indiancreekducks87 wrote:

If u haven't cut the breast up yet just butterfly em and stuff the peppers and cheese inside and wrap in bacon

that's how we do it
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Re: poppers on the stove/in the oven?

Postby flight control » Tue Nov 13, 2012 7:11 am

I like to butterfly them and then work them over real good with the mallet before a long soak in Italian dressing. Once flattened out with the mallet, they cook up more evenly and also Its easier to wrap them so the cheese doesn't leak out.
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