by Kristina Domitrovich // photos by Lindsay Pace
In the South, oftentimes fall and hunting season are used interchangeably. This warm and cozy recipe keeps wild game in mind, while providing standard substitutions that can be found at any local grocer.
- 6 duck breasts (or 10 dove breasts or 2 large turkey breasts)
- 1 pound bacon
- 1 can sliced water chestnuts
- 1 ounce cream cheese
- 1/4 cup pickled jalapeños
- For the marinade:
- 3/4 cup low-sodium soy sauce
- 1 cup water
- 1 tablespoon Sriracha sauce
- 1 teaspoon Worcestershire sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1-inch piece of ginger, skin removed and diced
- 5 garlic cloves, minced
- 1 bunch of green onions, chopped
- 1/2 teaspoon red chili flakes
- 1 teaspoon black pepper
- 1 teaspoon sesame seeds
- 1/2 teaspoon cayenne powder
- In a bowl, whisk together all the ingredients for the marinade, and set aside.
- Fillet the breasts horizontally, to create layers roughly 1/4 inch thick (about 3-4 layers for the duck; if using turkey, cut in half first, then begin horizontally filleting). Transfer the meat to the marinade, and let it sit covered in the refrigerator for at least 2 hours.
- Before assembling, preheat the grill to about 400-450 degrees.
- Cut the bacon in half lengthwise, and begin assembling. Remove a filet from the marinade, allowing excess liquid to drip off, then place on top of a piece of bacon, top with either one to two water chestnuts or a dollop of cream cheese and one or two pickled jalapeño slices; roll, then use a toothpick to skewer and place in a grilling basket (or skip the toothpicks and use a metal skewer if you do not have a grilling basket).
- Repeat with remaining fillets and bacon.
- Place the basket on the grill and close the lid for about 5-6 minutes.
- Flip the basket, close the lid and cook for another 5 minutes.
- Check the poppers to see if they’re evenly charred, rotate as necessary and cook longer until the bacon is done; serve immediately.