Flavors fly in this wild duck dish
What better way to kick off October by wrapping some recently harvested teal breasts with thick-cut applewood bacon and cream cheese-stuffed peppers, and then grilling them to seared perfection?
Teal is arguably one of the better tasting species of ducks. But this is an unnecessary concern. Your non-game-enthusiast guests won’t even realize they’re eating wild duck with all the delicious flavors flying off their plate.
I used Hatch chile peppers, but just about any pepper will do. Jalapeños are a good choice, and so are slices of bell peppers if you prefer a mild option. Make sure to slap on the cream cheese in generous fashion, and be prepared to keep on poppin’ these tasty morsels down the hatch for as long as they last.
Grilled Teal Poppers
10-12 de-boned teal breasts
1⁄2 gallon buttermilk
12 Hatch chile peppers
16 ounces cream cheese
24 ounces thick-cut applewood smoked bacon
Cut de-boned teal breasts in half. Soak in buttermilk for 12-24 hours.
Remove pieces of teal breast meat from buttermilk and rinse with cold water. Pat teal breast meat dry with paper towel. Salt and pepper each piece of half teal breast to taste.
Slice Hatch chile peppers in half and wash out all seeds with cold water. Stuff pepper slices with copious amounts of cream cheese. Pair each cream cheese-stuffed slice of Hatch chile pepper with a piece of teal breast and wrap them tightly with a thick-cut slice of applewood smoked bacon. Poke a toothpick through the center of the wrap to hold them all together.
Grill on medium heat (350 F) for 10-12 minutes.
Flip each breast and grill for another 10-12 minutes, or until edges of bacon begin to sear. Remove from grill and let stand for 5 minutes. Serve and enjoy with a cold beer.