Duck Poppers

By giftshop  |  January 15, 2015  | 

124Here’s a familiar Mississippi Delta dish cooked by duck hunters on the grill but rarely, if ever, seen on restaurant menus. “It’s a churched up version of the redneck variety everybody does at home and the hunting camp,” says 1933 Restaurant & Bar owner Stafford Shurden, leaning into the custom-built, copper-topped bar in his shiny, new Prohibition era-inspired dining spot and watering hole in downtown Ruleville. Chef Cody Norris, born, bred and trained in the Delta, offers 1933’s take on poppers with farm-raised duck stuffed with pepper jack cheese, wrapped in bacon and served with a side of pepper jelly for a little sweetness. Paired with a classic cocktail like an Aviation or one of their house selections (try the 410 Judge or the Air Tractor made with sweet tea vodka and a moonshine rinse), there’s nothing redneck about it. – Melissa Townsend

4 to 6 ounce duck breast
1 cup pepper jack cheese cubes
2 to 3 slices thick-cut bacon
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon minced garlic
Butter and paprika for garnish
Pepper jelly for dipping

In a small bowl, mix salt, pepper and garlic. Set aside. Beat duck breast with a meat mallet; cut into 2 or 3 pieces, depending on size of breast. Stuff duck with cheese and wrap bacon slices around duck. Season with seasoning blend. Grill slow until meat reaches 140 degrees. Meanwhile, melt butter for garnish. Finish with a drizzle of melted butter and sprinkle with paprika. Serve with a dollop of pepper jelly.

Serves 2 as an appetizer

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