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Bacon-wrapped duck poppers in a cast iron skillet with toothpicks
Mary Johnson

Bacon-Wrapped Duck Poppers with Hot Honey Glaze

Marinated duck breast, a strip of jalapeño, and a dab of cream cheese wrapped in bacon and baked until crisp, then brushed with a quick hot honey glaze. Works with wild or farm-raised duck. Makes about 24 poppers.
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Prep Time 25 minutes
Cook Time 25 minutes
Marinating 2 hours
Total Time 2 hours 50 minutes
Servings: 24 poppers
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Duck and marinade
  • 1 1/2 lb boneless, skinless duck breast wild or farm-raised, cut into 24 strips about 1 inch wide
  • 1/4 cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 2 cloves garlic minced
  • 1/2 tsp black pepper
Poppers
  • 6 jalapeños seeded, each cut into 4 strips
  • 4 oz cream cheese softened
  • 12 slices thin-cut bacon cut in half crosswise
Hot honey glaze
  • 3 tbsp honey
  • 1 tbsp hot sauce or 1/2 tsp red pepper flakes
  • 1 tsp butter

Equipment

  • Rimmed baking sheet with wire rack
  • Instant-read thermometer
  • Toothpicks soaked in water if grilling
  • Zip-top bag or shallow dish
  • Small saucepan

Method
 

  1. Trim the duck breasts of silver skin and any visible shot or bloodshot spots (for wild duck). Cut into 24 strips about 1 inch wide.
  2. Whisk the soy sauce, Worcestershire, olive oil, honey, garlic, and pepper. Add the duck, seal, and refrigerate for 2 to 8 hours. Do not go past 12 hours, or the texture turns soft.
  3. Heat the oven to 400°F (200°C). Set a wire rack on a rimmed baking sheet lined with foil.
  4. Remove the duck from the marinade, discard the marinade, and pat the strips dry with paper towels.
  5. Lay a half slice of bacon flat. Place a jalapeño strip on it, spread about 1 teaspoon of cream cheese on the jalapeño, and lay a duck strip on top. Roll the bacon tightly around the bundle and secure with a toothpick. Repeat.
  6. Arrange the poppers seam side down on the rack with space between them. Bake for 20 to 25 minutes, until the bacon is browned and the duck reaches your target temperature (USDA recommends 165°F / 74°C for poultry).
  7. While the poppers bake, warm the honey, hot sauce, and butter in a small saucepan just until loose. Do not boil.
  8. Brush the glaze over the poppers and broil for 1 to 2 minutes, watching closely, until the glaze bubbles and the bacon crisps. Rest 5 minutes and serve warm.

Notes

  • Bacon: Thin-cut bacon cooks through in the same time as the duck. Thick-cut bacon stays chewy unless you par-cook it for 5 minutes first.
  • Grill: Cook over indirect medium heat (350–375°F) for 20–30 minutes, then move over direct heat for 1–2 minutes per side to crisp.
  • Air fryer: 380°F for 10–14 minutes in a single layer, glaze in the last 2 minutes.
  • Make ahead: Assemble up to 24 hours ahead and refrigerate, covered. Add 2–3 minutes to the bake time.
  • Storage: Refrigerate leftovers up to 3 days. Reheat at 375°F for 8–10 minutes so the bacon re-crisps.
  • Food safety: Never reuse the raw marinade as a sauce. Use a thermometer rather than guessing by color.