Cooking duck we harvest in the fall and winter is almost as enjoyable as the hunt itself. We bust our tails throughout the season and while it’s rewarding to know that you fooled the bird into coasting in range, it’s also rewarding to get a full belly after a morning of duck hunting.  There are tons of ways to prepare duck. Some are healthy, some not so healthy. Either way, it is our duty of sportsmen and conservationist to utilize what we take. Here is one of Fowled Reality’s favorite ways for cooking duck.

Steps for cooking duck wrapped in bacon and stuffed with cream cheese and jalapenos

*This feeds our family of three so adjust accordingly.  Cooking on charcoal is best, but gas will work as well.

1. Thaw out 12 teal breasts or 4 mallards. You can use whatever kind of duck you want just be sure to adjust the number of breasts you thaw out according to the size of the bird’s breast. You also need a package of bacon, cream cheese, a jar of jalapenos or three to cut yourself, and tooth picks.

2. Once the meat is thawed, butterfly each breast height wise or top to bottom.  Be sure to not go all the way through. The purpose of the butterfly is create a pocket to hold the good stuff in!

3. After you have the breasts butterflied, soften a package of cream cheese in a bowl.  Microwave it for 10-15 second to make the next step easier.

 

4. Drain a jar of sliced jalapenos and dump the slices into the bowl.  If you are cutting your own, be sure to get the seeds out if you’re not into spicy food. If you enjoy some heat to your food leave them in. Stir the jalapenos and cream cheese together until evenly distributed.

5. Take a spoonful of the jalapeno/cream cheese mixture and slap it into the butterflied portion of the duck breast.

 

6. Wrap a slice of bacon horizontally around the breast and toothpick it together. Wrapping horizontally helps hold the cream cheese and jalapenos in the pocket.

 

7. After you have completed all of your wraps put them on the grill for approximately 45 minutes.  The length of time will depend on how hot your coals are. You can tell the wraps are done once the bacon is ready.

 

 

8. Once you’re done cooking the duck, be sure to remove the toothpicks. It’s a bad surprise when you’re enjoying one of waterfowl hunting’s delights and you chomp down on a toothpick.  Removing the toothpick will not allow the good stuff to fall out of the center because the bacon will stay wrapped around the duck breast.

 

 

 

 

 

Most of us that enjoy duck hunting know about cooking duck, but some who are new to the sport may not be sure what to do with the ducks they bring home. This is a great way to enjoy the birds you harvest. It’s simple, doesn’t take hours to prepare, and even those who are unsure about eating duck should be willing to try something stuffed with cream cheese and wrapped in bacon!