Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, brad's wild duck poppers. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Chef Nathan Duensing puts a new twist on everyone's favorite waterfowl-based appetizer, a duck popper perfect for any table. Having taught Hambone(Dan Hammond) everything he knows about duck hunting, I'm going to one up him on my favorite wild duck dish! Duck poppers, a staple at fishing and hunting camps. "It reminds me of hanging out with good friends and family," he says.
Brad's wild duck poppers is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Brad's wild duck poppers is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook brad's wild duck poppers using 8 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Brad's wild duck poppers:
- Make ready 1 breast meat from 8 wild ducks
- Get 1 small jar pepporcini whole
- Get 1 small onion
- Get 1 lb bacon
- Prepare 1 packages cream cheese
- Get 1 box tempura batter
- Make ready 1 oil for frying
- Take 1 toothpicks
The top countries of supplier is China, from which the percentage. Preheat a grill pan or grill over medium heat. Add the duck poppers and cook just until bacon is done! Remove them from the grill, transfer to a serving platter and serve.
Instructions to make Brad's wild duck poppers:
- cut Bacon into 3" pieces
- lay pieces out on a cutting board
- remove fat and tendon from duck meat. filet breasts in half. then cut halves length wise then width wise
- place duck on bacon pieces
- cut peppers in half remove stems and place pieces on duck
- cut onion into 1/2" wide slivers. put a dab of cream cheese on onion and place on pepper
- roll up Popper and secure with a toothpick
- dip in tempura and deep fry in 360°F oil. I use canola or peanut
- drain on paper towels and serve with plum sauce or other preferred dipping sauce
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