Check out this recipe from ambassador Victoria Loomis!
Wondering what on earth you can do with all those ducks you got this season? Here’s a fun spin on the traditional duck popper. These are great to right away or you can store them in the freezer for snacking on later.
Pimento Cheese duck Poppers
- 6 duck breasts
- 2 c pulp free orange juice
- 1 tbsp salt
Pimento Cheese
- 2c shredded sharp cheddar cheese
- 8 oz cream cheese (softened is easier to work with)
- 1/4 c chopped roasted red bell peppers
- (From the jar or make yourself)
- 2 tbsp ranch seasoning
- 1 tsp chef Paul Prudhomme’s blackening seasoning
- 1/4 c Duke’s mayo
- 1 jar sliced picked banana peppers
- Center cut bacon- NOT thick cut (cut in half)
Next Steps
- Marinate duck breasts in orange juice and salt overnight.
- Drain OJ off, pat dry, and cut into small chunks.
- Mix ingredients together for pimento cheese, set aside.
- On a large cutting board, or your counter top lay out bacon strips.
- Place one piece of duck on each piece followed by dollop of pimento cheese mixture and banana pepper on top. Roll em up.
- Place on pan with parchment paper or foil on bottom.
- Bake in oven at 350° for 20-25 minutes.
Finish off with quick broil to crisp bacon on top. Top with pepper jelly
These are great to store in quart sized ziplocks and freeze. Do so by placing them on a small cut of parchment paper that will fit into the ziplock. Each bag will fit 16-20.
Crank up those tunes and bon appétit!
