Duck Jalapeno Poppers - cooking recipe

Ingredients

2 duck breast halves
2 cups water
2 tablespoons salt
1 tablespoon ground chipotle pepper (such as Mrs. Dash Southwest Chipotle Seasoning Blend(R))
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon monosodium glutamate (such as Ac'cent(R))
1 teaspoon garlic powder
5 drops hot pepper sauce
8 jalapeno peppers - stemmed, seeded, and halved lengthwise, or to taste
1 (8 ounce) package pepper Jack cheese, sliced, or to taste
1 (8 ounce) package cream cheese
8 thick slices bacon, or to taste
toothpicks

Preparation

Clean and rinse duck breasts thoroughly in cold water. Cut into 1/4-inch slices and place in a resealable plastic bag with water and salt. Refrigerate for 2 to 3 hours. Remove from bag and rinse again under cold running water.
Combine duck, ground chipotle pepper, vinegar, Worcestershire sauce, monosodium glutamate, garlic powder, and hot pepper sauce in a resealable plastic bag. Refrigerate until well marinated, 2 to 3 hours more.
Fill jalapenos with pepper Jack cheese and cream cheese. Top with marinated duck. Cut bacon strips in half and wrap each stuffed pepper with a bacon strip. Secure with a toothpick.
Preheat an outdoor grill for 400 degrees F (204 degrees C) and lightly oil the grate. Cook jalapeno peppers, flipping once or twice, until bacon is browned, about 15 minutes.