AS WATERFOWL SEASON kicks in to full gear, a favorite hunting trip of mine, my boys and Remi the Red Lab is the pursuit of ducks. And when it comes to eating teal is tops.
When you are sitting patiently telling stories of past trips and watching the sky, the sound of a group of blue wing or green wing teal is unmistakable with the wind whooshing through their wings as Ryan, Brandon and Kim will cry out, take ‘em boys!
This recipe is awesome and will allow you to share some of your harvest with some compadres at the tailgate, or back in the backyard by the grill.
6 to 7 Teal or other duck breasts
24 Slices of thin sliced Center Cut bacon
1 Large purple onion- peeled, cored, and cut into ½-inch strips
12 Fresh jalapeños, halved, and seeded, and scraped inside
1 8 oz. cake of cream cheese, allow to sit out until softened
3 Green onions, sliced thin
1 tablespoon- fresh chopped cilantro
30 to 40 round toothpicks- uncolored -place in a shallow cup or bowl of water
1—bottle of cold St. Arnolds Santo Beer (or your favorite amber ale) – open and take a good sip just to make sure it’s OK. Then save the rest for the recipe.
1 Jar Texas Gourmet’s Habanero Pepper Jelly
2 Cloves fresh garlic – minced
2 Tsp. Sesame seeds
1 T. Black pepper
2 Tsp. Soy Sauce
1 Tsp. Coarse mustard
3 Tsp. Olive oil
(Heat basting ingredients over a low fire until well blended, and then remove from heat)
Remove the breasts from the bone, carefully inspect, rinsing and removing any pellets or feathers from the meat, then slice long ways into ½ “thick strips- you should have at least 24 strips. Then place in a bowl of iced brine water (3 T. sea salt to 1 qt. of water along with 25 to 30 ice cubes. Add water if needed to fully submerse all meat) for 1 hour.
Pour off the water, then refill the bowl with straight cold water and soak for an additional 30 minutes. Pour off water again, then drizzle a couple teaspoons of olive oil over the strips. Toss well to be sure and touch all pieces, then cover with plastic wrap and place in the refrigerator until time to prepare.
In a small bowl combine the cream cheese, chopped green onion and cilantro, add 1 teaspoon of fresh black pepper, stir well until well blended.
Place approx. ¾ teaspoon of the cream cheese mixture into each jalapeno half and spread evenly.
Lay the bacon strips separated on a cookie sheet, and lightly dust with powdered ginger, fresh cracked pepper, and sesame seeds,
While holding a strip of bacon in one hand with the spices to the inside, lay a jalapeno half on the bacon, and then top it with a duck breast strip. Wrap the bacon around tightly from one end all the way to the other end to hold in the cream cheese mixture, then seal with a moistened toothpick. Use two if necessary. Repeat until all wraps are made up.
NOTE: Keep lid closed as much as possible to evenly cook the wraps and hold in the heat.
Grill over a mesquite, charcoal, or gas fire with a med. High fire. Cook the wraps indirectly over the heat, turning frequently and basting often to keep them moist. When bacon appears done, approx. 10 to 12 minutes, move the wraps to a warmed platter, and cover loosely with a piece of foil for 8 to 10 minutes to rest the meat. Remove all toothpicks, and serve.
See more recipies at thetexasgourmet.com
Email Bryan Slaven at [email protected]