Grilled Venison Loin with Horseradish Cream

Duck Poppers

Courtesy of Chef Brian Landry, Borgne Restaurant

Yields 16 duck poppers

1.5 pounds duck breasts, skin removed and cut into 16 strips, about 1/4 inch thick and 2 inches wide

Salt and pepper

1 Tbsp. chopped fresh thyme

1 Tbsp. chopped fresh parsley

Big pinch cayenne pepper

1/2 cup Creole or regular cream cheese, softened

16 slices pickled jalapeño

8 strips thick-cut smoked bacon, halved and blanched

Preheat the broiler. Season the duck strips with salt and pepper and lay out on a platter. In a bowl, mix the thyme, parsley, and cayenne into the softened cream cheese; add salt and pepper. Put a slice of jalapeño on each duck strip, then spoon on 1/2 tablespoon of seasoned cream cheese. Wrap each strip around the filling, then wrap a piece of bacon around the duck. Secure the poppers on skewers.

Broil the skewers until the bacon is crispy and slightly charred, turning once. Serve immediately. Recommend to pair with cane syrup sherry vinegar gastrique.

“This dish is a fishing camp favorite! We always have frozen wild duck in the freezer at the camp, so we just add a little jalapeno to the center and wrap it up in bacon. My buddy Drew Mire makes the most delicious blackberry old fashioned to wash it all down. Now that is some good late night snacking!”

- Chef Brian Landry, Borgne Restaurant

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